Kedgeree


Ingredients 13
Servings 5
Time

Ingredients

  • 800
    g
    haddock
  • water and milk to just cover
  • 40
    g
    butter
  • 375
    ml
    uncooked brown rice
  • 750
    ml
    liquid from cooking fish (add extra milk or water if needed)
  • 2
    medium onions, halved and sliced lengthways
  • 1
    fresh green chilli, seeded and finely chopped (or more to taste)
  • 20
    ml
    grated fresh ginger
  • 10
    ml
    cumin seed
  • 10
    ml
    turmeric
  • 4
    ml
    ground allspice
  • 5
    hard-boiled eggs, peeled and quartered
  • 125
    ml
    chopped parsley
 

Method

 
Place fish in a saucepan and just cover with milk and water. Bring to boil, cover with a lid and remove from stove. Leave to cook in residual heat for 15 minutes. Melt 20 g butter in a saucepan and stir-fry dry rice until sizzling and crackling. Add milk/water mixture, cover and bring to boil over high heat. Remove lid, reduce heat and simmer until liquid has evaporated and rice is cooked to a nice, nutty texture. Add a little more liquid if necessary or reduce heat further. Heat remaining butter in a pan and fry onion, green chilli, ginger, cumin seed, turmeric and allspice for a few minutes. Add rice, flaked fish (bones removed) and half the parsley. Heat gently. Turn out onto a large platter and garnish with egg quarters and remaining parsley. If kedgeree has to wait, cover loosely with a tent of foil and keep warm in a low oven. TOTAL KILOJOULE COUNT: 8 540 kJ (2 040 Cal). A portion: 1 710 kJ (410 Cal).
 

Read more on: fish/seafood
 

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