KEDGEREE

Serves 4

Prep 15 min

Cook 20 min

400g haddock fillets

2 bay leaves

2 tbsp (30ml) butter

4 spring onions, chopped

2 tbsp (30ml) ginger, grated

1 clove garlic, chopped

2 tsp (10ml) medium curry powder

1 tsp (5ml) mustard seeds

1 tsp (5ml) dried chilli flakes

2 tomatoes, skinned and chopped

juice of ½ lemon

1½ cups (375ml) cooked basmati rice

salt and pepper, to taste

2 eggs, boiled

1/ 3 cup (80ml) coriander, chopped

1 In a medium saucepan, cover the

fish fillets with water and add the bay

leaves. Bring to the boil, then simmer

for 5 minutes or until the fish is

cooked and strain. Remove the skin

and cut into chunks.

2 Melt the butter in a frying pan, add

the spring onions, ginger and garlic,

and soften for 5 minutes. Add the

curry powder, mustard seeds, chilli

flakes, chopped tomatoes and lemon

juice. Fry for 5 minutes. Add the rice

and fish to the pan, heat through and

season with salt and pepper.

3 Cut the eggs into quarters, add to the

rice mixture and stir in the coriander.

#kedgeree #haddock