Kedgeree With Poached Egg Food

KEDGEREE WITH POACHED EGG

Steps:

• Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.
• Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.
• Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.

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.