Kedgeree

I recently made one of my all time favorite dish Kedgeree. For those who ask what is that well it is a dish consisting of cooked flaked fish, boiled rice, coriander, hard-boiled egg, curry powder, butter or cream and occasionally sultanas.

Kedgeree is one of many breakfast dish that, in the days before refrigeration, converted yesterday's leftovers into hearty and appealing breakfast dishes, of which bubble and squeak is probably best known.

But you know this dish is so good that you can really eat it anytime of the day and its a great party dish as its so quick and easy to make.


Kedgeree
serves 4


Sea salt
Freshly ground black pepper
250g Basmati rice
500g Firm white fish fillets, with skin off and bones removed
100g Fresh prawns,peeled and devined (Optional)
4 large eggs
2 Bay leaves
1 Fresh red chilli (Optional)
Bunch of fresh coriander
1 large Brown onion
2 Lemons
Olive oil
3 Tablespoon of Patak's or any brand of your choice Tikka Masala or  Madras curry paste
1 cup of Frozen peas or fresh
Natural yoghurt, to serve (Optional )

Prep for the Kedgeree

• Bring a pan of salted water to the boil. Add fish,eggs and bay leaves to the pan and turn the pan to simmer. Cook for about 6 minutes.
• Cook the rice according to how it should be and add a pinch of salt to it.
• Finely slice the chilli if using, pick the coriander leaves and roughly chopped the stalks.
• Peel, halve the and finely slice the onion. Cut the lemons in half.

Cooking your Kedgeree

• Put a large casserole - type pan on medium heat with couple of  lugs of olive oil, add onion, chilli and coriander stalks and cook gently for 5 minutes.
• Stir in the curry paste and peas, season with salt and freshly ground black pepper.
• After the fish and eggs have had their 6 minutes, use a slotted spoon to remove then from pan to plate. 
• Flake the fish up to nicely big chunks.
• Let the eggs cool down and then peel the shells away. Add the cooked rice to the onion mixture and followed by the fish and a good squeeze of lemon juice.
• Gently stir everything together and check seasoning.
• Cut the eggs to quarters. Set aside for serving.

To Serve

• Sprinkle over coriander leaves, hard boiled egg and serve with some natural yogurt and a wedge lime or lemon for squeezing over.

My recipe is an adaptation from Jamie's Ministry of food.