Description
This is a traditional british breakfast from colonial india and is a lovely little dish,with a nice balance of spicy and smoky flavours.it makes a tasty lunch or supper too -so get stuck in.
Ingredients
- Eggs
- Haddock Fillets
- Bay Leaves
- Long Grain Rice
- Ghee
- Ginger
- Onions
- Garlic
- Curry Powder
- Mustard Seeds
- Tomatoes
- Lemons, Juice Of
- Fresh Coriander
- Red Chile
- Plain Yogurt
Instructions
- Boil the eggs for 10 minutes
- Hold under cold running water
- Put the fish and bay leaves in a shallow pan with enough water to cover
- Bring to the boil, cover, and simmer for about 5 minutes, until cooked through
- Remove from pan and set aside
- When cool enough to handle, remove skin from fish, flake into chunks and set aside
- Cook the rice in salted water for about 10 minutes and drain
- Refresh in cold water, drain again, and leave in the fridge until needed
- Melt the butterghee in a pan over a low heat
- Add the ginger, onion and garlic
- Soften for about 5 minutes, then add the curry powder and mustard seeds
- Cook for a further few minutes, then add the chopped tomatoes and lemon juice
- Quarter the eggs
- Add fish and rice to pan and gently heat through
- Add the eggs, coriander and chilli and stir gently
- Place in a warm serving dish
- Mix the chopped coriander and natural yogurt, and serve with the kedgeree