Kedgeree

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 225
    g
    raw rice
  • 500
    g
    smoked haddock fillets
  • 150
    ml
    milk
  • 1
    bay leaf
  • a few peppercorns
  • 50
    g
    butter
  • 1
    large onion, finely chopped
  • 10
    ml
    curry powder
  • 5
    ml
    grated nutmeg
  • 1
    lemon, grated rind
  • 1
    bunch watercress
  • 100
    ml
    cultured sour cream
  • salt, pepper and cayenne
  • 3
    hard-boiled eggs, shelled and chopped
 

Method

 
1. Place rice and 600 ml boiling water in a large casserole dish. Stir once, cover and microwave on 100 per cent power for 12 minutes. Leave to stand, covered. 2. Place the haddock in a large dish, add milk, bay leaf and peppercorns. Cover and microwave on 100 per cent power for 6 minutes. Remove the skin from fish and flake. Discard the bones, skin bay leaf and peppercorns. Stir the fish into the rice. 3. Place butter in a medium bowl and microwave on 100 per cent power for 45 seconds or until the butter melts. Stir in the onion, curry powder, lemon rind and nutmeg. Cover and microwave on 100 per cent power for 5 to 7 minutes or until the onion is soft, stirring once. Stir into the rice. 4. Finely chop half the watercress and stir into rice mixture along with the sour cream. Season to taste, cover and microwave on 100 per cent power for 5 minutes to heat through. 5. Garnish with chopped egg and watercress. Serves 4
 

Read more on: fish/seafood  |  microwave
 

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