Thu, May 24 2012

kedgeree

This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!
Ingredients
• 2 large free-range or organic eggs • 680g undyed smoked haddock fillets, pinboned • 2 fresh bay leaves • 170g long grain or basmati rice • sea salt • 110 pure butterghee • a thumb-sized piece of fresh ginger, peeled and grated • 1 medium onion or 1 bunch of spring onions, finely chopped • 1 clove of garlic, peeled and finely chopped • 2 heaped tablespoons curry powder • 1 tablespoon mustard seeds • 2 tomatoes, deseeded and chopped • juice of 2 lemons • 2 good handfuls of fresh coriander, leaves picked and chopped • 1 fresh red chilli, finely chopped • a small pot of natural yoghurt
Nutrition Information
Serving Size 1 (272g) Recipe makes 6 servings Calories 427 Calories from Fat 197 (46%) Amount Per Serving %DV Total Fat 21.9g 33% Saturated Fat 12.2g 60% Monounsaturated Fat 6.6g Polyunsaturated Fat 1.5g Trans Fat 0.0g Cholesterol 182mg 60% Sodium 110mg 4% Potassium 667mg 19% Total Carbohydrate 30.6g 10% Dietary Fiber 2.5g 10% Sugars 3.1g Protein 27.3g 54%
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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.

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