Quick Curried Kedgeree Food

RESCUE ME KEDGEREE

Steps:

• If you reach a point when you've had too much rich food, this is the dish for you. It will slap your taste buds and bring them back round to life. It's breakfast, lunch or dinner - and the best hangover cure in the world.
• Bring 2 large pans of salted water to the boil. Wash the rice till the water runs clear and all the starch has been washed away. Add the rice to one pan and cook for 2 minutes less than the cooking instructions.
• Add the eggs and bay leaves to the other pan and squeeze in the juice of half a lemon. Add the squeezed lemon half to the pan and leave to simmer for 7-8 minutes, adding the haddock halfway through.
• Meanwhile, get a large pan on a medium heat and add a drizzle of oil and the butter. Add the onion and fry for a few minutes, then add the coriander stalks and chilli and leave them to sweat. The slower you cook them, the sweeter they'll be.
• When the rice is cooked, drain it, and put aside. After 3-4 minutes your haddock should be flaking apart; carefully pour most of the water away.
• Transfer the eggs to a colander and rinse them under the cold tap until they're cool enough to peel. Discard the bay leaves and lemon half.
• Add the curry paste to the pan of onions and stir it through, fry for 5 more minutes then take the pan off the heat. Tip in your rice and stir it through - don't totally mix, it's nice to have a bit of a marbled effect.
• Roughly chop your peeled eggs into the pan, then flake over the haddock. Roughly chop most of the coriander leaves and add most of them to the pan with the juice from the remaining lemon. Gently fold it all together.
• Pop the pan on a low heat for 5 minutes to get nice and hot, then have a taste and adjust the seasoning. You shouldn't need too much as the smoked fish gives it lots of flavour.
• Get a fork and fold it over a few times to keep it nice and light. When you hear a great sizzling, take it off the heat, scatter over the reserved coriander, pop in some lemon wedges and serve with yoghurt and sliced chilli, if desired.
• A pint of Guinness with a swig of port in it is fantastic with this - it might sound weird but it tastes great.

QUICK CURRIED KEDGEREE

Steps:

• Cook the rice: Cut the green tops off the onions and roughly chop them, then roughly chop the white parts. Melt the butter in a large saucepan over a medium heat and tip in the white onions and the curry powder. Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter. Pour in the hot stock and bring to the boil. Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes.
• Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs and simmer for 8-9 minutes until softly boiled. Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap. Take out the eggs, then shell and roughly chop them.
• Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and fork through. Taste and add salt and pepper if needed. Put the pieces of egg on top and 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.

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:

• 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.

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.

EASY KEDGEREE

Steps:

• Cook the onion gently in the butter for a few minutes, then add the rice.
• Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
• When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
• Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.

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.