Kedgeree
Buttery curried rice folded with flakes of poached smoked haddock, soft-boiled eggs and fresh herbs, served with lemon wedges.
Method
- 1
Lay the haddock skin side up in a wide pan with the bay leaves and pour over 650 ml of cold water.
- 2
Bring to a bare simmer and poach until the fish flakes easily.
- 3
Lift the fish onto a plate. Strain and keep 550 ml of the poaching liquid.
- 4
Lower the eggs into a small pan of boiling water and cook for 8 minutes, then cool in cold water, peel and quarter.
- 5
Rinse the rice in a sieve under cold water until the water runs almost clear.
- 6
Melt the butter in a saucepan over medium-low heat and cook the onion with the cardamom until soft and golden.
- 7
Stir in the curry powder and turmeric and cook until fragrant.
- 8
Add the rice and stir to coat each grain in the spiced butter.
- 9
Pour in the poaching liquid, bring to the boil, then cover and cook on the lowest heat until the liquid is absorbed.
- 10
Take the pan off the heat and leave it covered to steam.
- 11
Flake the fish into large pieces, discarding the skin and any bones.
- 12
Gently fork the fish, cream and most of the herbs through the rice, then top with the eggs and remaining herbs and serve with lemon wedges.
Notes
- Undyed smoked haddock has a cleaner, more delicate flavour than the bright yellow kind.
- For runny yolks, boil the eggs for 7 minutes instead of 8.
- Kedgeree came to Britain from India, where it grew out of khichdi, a dish of rice and lentils.
Equipment
Wide frying pan, Medium saucepan with lid, Small saucepan, Sieve