Kedgeree
Ingredients
- 2 tbsp. olive oil
- 2 tsp. cumin seeds. crushed
- 2 tsp. fennel seeds. crushed
- 1 onion
- 400g basmati rice
- 800g smoked haddock fillets. skinned
- 50g butter
- 2 medium eggs
- 12 tbsp. single cream
- ½ cup chopped fresh flatleaf parsley
Accompaniment
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Description
Traditional British breakfast from colonial India. It makes a tasty lunch or supper dish too!
Method
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1
1. Saute the onion and spices on the oil in a saucepan.
2. Put the cooked rice into the saucepan and stir until coated in the oil. Pour over 800ml cold water. Arrange the whole haddock fillets on top and place the butter over the fish. Bring to the boil, then cover and cook about 20 mins.
3. Boild the eggs and quatered them.
4. Boil the kedgeree to drive off any excess moisture. Lower the heat and flake the fish with a fork, stir in the single cream and warm through. Season well to taste. Top with the egg quarters and parsley, to serve.
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