Kedgeree

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 750
    ml
    water
  • 5
    black peppercorns
  • 1
    bay leaf
  • 1
    onion, cut into wedges
  • 2
    carrots, sliced
  • 750
    g
    haddock
  • 45
    ml
    oil
  • 1
    large onion, finely chopped
  • 10
    ml
    curry powder
  • 250
    ml
    uncooked brown rice
  • 15
    ml
    chopped parsley
  • salt and freshly ground black pepper
  • 2
    hard-bailed eggs, shelled and quartered, to garnish
 

Method

 
In a saucepan bring water to the boil, add bayleaf, peppercorns, onions and carrots. Lower heat and add haddock, skin side down. Poach gently for 5-7 minutes. Remove fish and allow to cool, strain and reserve stock. Heat oil and sauté onion with curry powder until soft, add rice and stir until transparent. Add reserved stock and simmer covered for 25 minutes or until soft. Remove skin from fish and flake. Stir into rice with parsley, season with salt and pepper, heat through to blend flavours. To serve, spoon kedgeree onto a large serving dish, garnish with boiled egg and parsley. Serves 6.
 

Read more on: fish/seafood
 

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