Curried Haddock Kedgeree Food

CURRIED HADDOCK KEDGEREE

Steps:

• Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
• Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
• Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
• Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

KEDGEREE

Steps:

• Boil the eggs for 10 minutes, then 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 leave to cool. Remove the 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 the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

SMOKED HADDOCK KEDGEREE

Steps:

• In a non stick pan place the smoked haddock and cover with water, bring to the boil then simmer till cooked (approx 5 mins).
• Once cooked remove from the water and strain the cooking liquid through a sieve into a bowl and put to the side.
• Take 1/1/2 cups of the cooking liquid and pour into a saucepan with the long grain rice. Cover and bring to the boil, then turn heat off, leaving lid on allowing the rice to absorb the water and fluff up.
• In the meantime fry the onions and garlic in the butter, when soft add the spices to the frying pan and fry off for a few minutes.
• Add the mushrooms and keep stirring. Add more butter if necessary.
• Once the rice has absorbed all the liquid tip the onion mixture into the saucepan and stir well.
• Scramble the eggs and then add them to the rice mixture.
• Pour in the sour cream and mix well. Check seasoning and if needed add some black pepper.
• Flake the smoked haddock into the mixture, stir in the lemon juice and put into the oven for about 15 to 20 mins on 180 degrees. If the mix looks a little too dry you can add a few extra tablespoons of the fish cooking liquid.
• When thoroughly heated through stir in the chives and parsley and serve.

KEDGEREE

Steps:

• Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
• Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don't want to break up the fish and the eggs too much.
• If the mixture seems too dry add some poaching liquid or milk.
• Sprinkle the parsley over and serve.