Easy Kedgeree Recipe

Ingredients

• 1 cup/250ml Basmati Rice
• 5 cardamom Pods
• 2 pieces cinnamon sticks
• 2 bay leaf
• 1/2 tsp turmeric
• salt
• 500 gram smoked haddock
• 2 bay leaf
• 1 large onion (finely chopped)
• 2 tbsp butter
• 2 tsp ginger/garlic paste
• 2 green chillies (slit in half)
• 2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tbsp masala (or 2 tsp chilli powder)
• 2 roma Tomato (blanched and grated)
• salt
• 3 boiled eggs
• fresh coriander
• lemon
• extra fried onion ((optional))

Instructions

1. 1

   --- Cooking the Rice and Eggs ---

2. 2

   Rinse rice well, add the turmeric, cinnamon sticks, bay leaf and cardamom pods to the rice. Season with salt and cook as per package instructions

3. 3

   Once rice is cooked, drain the excess water. Fluff the rice with a fork and set aside

4. 4

   Cover the eggs with cold water and boil until cooked, 6-7 minutes or however, you prefer the eggs

5. 5

   --- Cooking the Kedgeree ---

6. 6

   Place the fish in a large pot with some cold water and 2 bay leafs. Cover and poach for 5 minutes. Do not over cook. Remove the fish and flake it with a fork. Set aside

7. 7

   Heat 2 tablespoons butter in a large pot, with a few drops of oil. Add the onion and saute until golden brown. Add the ginger/garlic paste and cook for a minute. Add the masala, turmeric, garam masal and cumin and fry for a minute. Add a drop of water if required. Add the tomato and cook for 5 minutes until the tomato is cooked. Season with salt

8. 8

   Add the flaked fish and simmer for 2 minutes. Mix in the rice and the boiled eggs

9. 9

   Garnish with coriander, fried onion and drizzle with some lemon juice before serving