Lightly Spiced Kedgeree
Lightly spiced kedgeree is such a lovely family classic; delicious for brunch, lunch or dinner. It is a dish my Mum made for us a lot as children and it really is a meal in one with fish, rice and eggs. My version is a big plate of sunshine with the addition of turmeric.
To make this I prep the eggs, fish and rice then assemble. I avoid smoked fish for little ones and use fresh fish instead, here I am using white fish/ haddock but it is delicious with salmon too. Serve with plenty of chopped herbs and some big wedges of lemon.
3 organic eggs
400g (2 large fillets) fresh fish, such as haddock/ or salmon, I avoid smoked fish for little ones
200g basmati rice, or long grain rice
1 tablespoon vegetable oil
1 tablespoon butter (optional)
1 onion, diced
1 garlic clove, peeled and crushed
1 tablespoon mild curry powder (or 1 level teaspoon ground coriander, 1 level teaspoon ground cumin, 1/2 teaspoon ground turmeric)
handful of frozen peas
to serve: chopped herbs (coriander and parsley) & lemon wedges
Boil the eggs for 10 minutes, then hold under cold running water and set aside
Place the fish fillets in a shallow pan, cover with water or milk and poach gently, until cooked through. Gentle simmer covered for 5-10 mins (depends on the thickness of the fish fillets). Remove the skin, flake into chunks, checking for any final bones carefully. Set aside.
Cook the rice according to packet instructions and drain
To assemble: take a pan add the veg oil and a little butter (if using) and gently sweat the onion for 5-10 minutes until translucent. Add the garlic for 1-2 minutes. Add the curry powder for 1-2 minutes stirring continuously. Add the rice to the pan and completely heat through, once hot add the fish, once hot add a handful of frozen peas (cook for a final 2-3 mins). Everything must be piping hot
To serve: scatter the rice and fish with the hard boiled eggs, peeled and quartered. It’s lovely with chopped parsley or coriander too and some fresh lemon