Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 Servings
What a dish! This Kedgeree recipe is to die for! This was my first time making this, and I can say that it just became my new favorite! With the combination of all the ingredients, mainly fish, rice, and eggs, this is a complete meal! Try it now!
Ingredients:
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 vegetable stock pot, made up to 350 ml
4 Eggs
2 tablespoons roughly chopped fresh parsley
1 tablespoon medium curry powder
150 ml milk
1 garlic clove, crushed\
400g smoked haddock fillets
250g long grain rice
2 cm piece ginger, peeled and grated
1 tablespoon olive oil
1 onion, finely chopped
Directions:
Place a saucepan on the stove, then add milk and water. Turn the heat to low.
Place the fish skin-side down over the milk and water. Simmer for about 5 minutes or until cooked. Remove from the heat.
Place a shallow casserole dish on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add garlic, onion, ginger, curry powder, coriander, and turmeric. Stir and cook for about 5 minutes or until aromatic and soft.
Add rice and stir until well coated with spices.
Pour in the stock, then stir until well mixed. Allow the mixture to boil.
Cover the casserole dish with the lid, then simmer for about 12 minutes over low heat.
Place a small saucepan with water on the stove and turn the heat to high. Allow the water to boil.
Add the eggs, then cook for about 8 minutes. Drain and rinse the egg with cold water. Peel and slice into quarters.
Remove the fish from the milk, then discard the skin and flake. Set aside the milk and water mixture.
Remove the lid, and then pour the milk mixture over the rice. Cover and cook for 5 more minutes.
Remove the rice from the stove, then add the flaked fish, ¾ of the parsley, and eggs. Stir until well mixed.
Sprinkle the rest of the parsley over each serving.
Serve and enjoy!