Kedgeree My Sisters Food

KEDGEREE

Steps:

• Cook the rice in a pan of boiling salted water according to the packet instructions, then drain and refresh under cold water, leaving it in the colander.
• At the same time, poach the fish in a large pan of simmering salted water on a medium heat for 10 minutes, then carefully remove with a slotted spoon. Turn the heat up under the poaching water and bring back to a good simmer.
• Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
• Crush the fennel seeds in a pestle and mortar, and stir into the pan with the curry powder.
• Slice and add the leftover greens, along with the frozen peas, then gently fold in the rice with two spoons so it stays nice and fluffy.
• Flake in the poached fish, gently fold again, season to perfection with sea salt, black pepper and lemon juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.
• Place the eggs on top of the kedgeree, scatter over the coriander leaves, and a little extra chilli, if you fancy, then tuck in. Delicious served with mango chutney, or dollops of lemon-spiked yoghurt.

KEDGEREE

Steps:

• Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
• Fry the onion gently in the butter with the garam masala and turmeric until softened.
• Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.

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.