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Kedgeree


Serves 4


As a little girl growing up, I would always have fish on a Friday. Sometimes it would be a greasy battered piece of cod from the chip shop down the road, fish fingers, or when my mum had time, a beautiful rainbow trout would be prepared. But the big family Friday favourite was a delicious dish made by my Nanna...Kedgeree. An Indian spiced rice and smoked haddock dish that we all loved and is still a big favourite of mine today.


Method:


  1. Preheat your oven to 200C
  2. Lightly grease the fish fillets with olive oil.
  3. Wrap the fillets in a loose tin foil parcel or oven bag and bake for 15 minutes or until cooked through.
  4. Remove any skin or bones and flake into chunks.
  5. Turn down the oven to 150C and preheat a serving dish.
  6. Bring a frying pan to a medium heat with olive oil and sauté the diced onion until it's soft.
  7. Add the cumin seeds and stir in for a minute.
  8. Add the tomato puree and stir in for a minute.
  9. Add the black pepper, cayenne and curry powder and stir in for a minute.
  10. Add the garlic and ginger and stir in for a minute.
  11. Add the rice and stir in for 2 minutes.
  12. Place your boiled egg quarters into the oven for a couple of minutes to heat through.
  13. Add the turmeric to the rice and stir in for a minute.
  14. Add the apple cider vinegar and stir in.
  15. Add the peas and smoked haddock chunks and fold them into the rice.
  16. Transfer the Kedgeree into your pre warmed serving dish
  17. Nestle the boiled egg wedges into the rice.
  18. Garnish with coriander and lemon wedges.



Enjoy your fishy Friday!



You will need:


4 fillets or 480 grams of smoked haddock

2 boiled eggs quartered

1 cup of fresh or thawed frozen peas

250 gram packet of pre-cooked basmati rice or 1 cup of basmati rice cooked to packaging specifications

A thumb size piece of ginger, peeled & thinly sliced

2 minced cloves of garlic

1 diced onion

1 cup of fresh coriander

¼ cup of apple cider vinegar

2 tablespoons of curry powder

1 tablespoon of tomato puree

2 tablespoons of olive oil

1 teaspoon of cumin seeds

1 teaspoon of turmeric

½ teaspoon of black pepper

½ teaspoon of cayenne pepper

1 lemon sliced into wedges

Kedgeree