Kedgeree

Kedgeree

Kedgeree is an English breakfast made of rice and eggs, fish and peas. But don't limit yourself to breakfast! Kedgeree is delicious any time of the day.
Cook Time 40 mins
Total Time 40 mins
Servings 8

Ingredients
  

  • 1 tbsp oil
  • 1/2 large onion, chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp tumeric
  • 1 1/4 tsp curry powder
  • 1 tsp salt
  • 2 uncooked Basmati rice
  • 2 1/2 water
  • 4 smoked haddock, or other white fish
  • 1 bay leaf
  • milk
  • 3 Nature's Yoke eggs
  • 1 tbsp butter
  • 1/2 cup frozen green peas
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Heat oil in large kettle. Add onion and fry for about five minutes. Add the spices and salt and continue to fry until the mix is fragrant and brown.
  • Add the rice and saute for a few minutes. Add water, stir and cover. Bring to boil, stir once, then reduce heat to simmer and cook for 20 minutes. Let stand for 10-15 minutes more.
  • Meanwhile, put fish and bay leaves in a frying pan and cover with milk. Poach for ten minutes, or until fish flakes easily with a fork. Discard milk and bay leaf.
  • Place eggs in pan, cover with water, bring to a boil, then reduce to a simmer. Cook for 10 minutes, then immediately plunge eggs into cold water. Peel and chop eggs, leaving a one in quarters for a garnish.
  • Saute peas in butter and set aside.
  • When rice is finished cooking, gently mix the fish, eggs, fresh parsley, peas and rice together. Garnish with egg quarters.
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Nature's Yoke - Free-Range Eggs

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