Kedgeree
A British breakfast classic
Ingredients
- 2 eggs
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 filet smoked haddock
- 1/2 pint milk
- 1/2 pint vegetable, chicken or vegetable stock
- 1 cup Basmati Rice
- 1 large brown onion
- 1 tsp ginger
- 1 tsp garlic
Instructions
- Boil the eggs for 8 minutes
- Chop onion finely
- chop parsley finely
- poach the haddock in the milk for about 10 minutes on a very gentle simmer
- fry the onions in a large pan for 3 minutes
- Add the ginger and garlic to the onions and fry for a minute
- Add the turmeric, mustard seeds, cumin and curry powder to the pan
- add the vegetable stock
- add the rice. After stirring, cover pan and simmer for 10 minutes
- Once the liquid has reduced add the poaching milk from the haddock.
- Skin the haddock and break into pieces then add to the pan
- add the sliced hard boiled eggs to the pan and cover for 5 minutes
- Just before serving, sprinkle with chopped parsley