Kedgeree Without Curry Powder Food

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.

VALENTINE WARNER'S SPECIAL KEDGEREE

Steps:

• Put the milk, 150ml water and 1 bay leaf into a large saucepan with a lid over a low heat and bring it to a gentle simmer.
• Put the haddock in the saucepan, skin-side down. Once it returns to a simmer, poach it gently with the lid on for 3-4 minutes, ensuring the fish doesn't lose its translucence completely. Turn off the heat and lift the fish out very gently. The fillets should easily separate into large chunks. Flake the chunks into bite-size pieces with a fork onto a plate. Discard any bones and skin, then set aside.
• Pour the poaching liquid into a jug to cool, adding extra water to make it up to 250ml, if necessary.
• Melt the butter in a medium pan with a lid over a medium heat, then add the onion with the remaining bay leaf and the cardamom seeds. Fry for 10 minutes or so, stirring regularly, until the onion is very soft and a deep golden colour. Sprinkle in the turmeric and curry powder and cook for 1-2 minutes, then remove to a plate.
• Tip the rice into the pan, pour in the 250ml poaching liquid and add the saffron, if using. Put a lid on the pan and bring it up to a brisk simmer, then turn down the heat so it's barely simmering with the lid on. Cook the rice for 11 minutes without removing the lid. Turn off the heat, lift off the lid and put a once-folded napkin or tea towel over the pan before returning the lid as snugly as possible for 8 minutes.
• While the rice is cooking, cook the eggs in a medium saucepan of water at a gently rolling boil for 6-7 minutes (for a soft set). Drain, then briefly rinse under cold running water before peeling.
• Remove the lid and napkin/tea towel from the rice pan, then fluff up the rice gently with a fork. Put the pan over a low-medium heat. Add the onions and stir in thoroughly. Do the same with the haddock, lime pickle (if using) and chopped fresh herbs, taking care to keep the fish flakes as large as possible.
• When everything is warmed through, season to taste with salt and pepper. Divide the kedgeree among 4 plates, then crown each with a soft egg cut in half and well seasoned. Garnish each plate with a lemon wedge and drink a strong gin and tonic alongside.

KEDGEREE

Steps:

• For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
• Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
• Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
• Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
• Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
• Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
• Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

KEDGEREE

Steps:

• TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
• 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.

KEDGEREE

Steps:

• Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.

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.

KEDGEREE

Steps:

• Cook the rice according to the packet instructions. I also add the eggs to the rice, so they hard boil
• Chop the onion finely and fry in the olive oil for about 5 minutes until softened
• Add the curry paste and mustard and stir for another minute
• Add the stock and peas and bring to the boil for 4 minutes
• Stir in the fish to heat through and then add the cooked rice and mix well
• Serve immediately with the chopped egg arranged on top