RecipesFromScratch.com - Spicy Kedgeree

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Spicy Kedgeree

1 pound of undyed smoked haddock fillet
2 tablespoons of olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground cumin
1 teaspoon of ground coriander
3/4 cup of basmati rice
4 medium eggs
2 tablespoons of butter
1 tablespoon of chopped fresh parsley

To serve
lemon wedges
mango chutney

Pour boiling water over the haddock fillet and stand for 10 minutes. Lift the fish from the cooking water, discard the skin and bones, and flake the fish. Set aside. Reserve the cooking water.

Heat the oil in a large pan and add the onion. Cook for 10 minutes over a medium heat until it starts to brown. Add the garlic and cook for another 30 seconds. Add the turmeric, cumin, and coriander, and stir fry the mixture for 30 seconds until the spices smell fragrant. Add the rice and stir well.

Measure 1 1/2 cups of the haddock cooking water and add this to the pan. Stir well and bring to a boil. Cover and cook over a very low heat for 12 - 15 minutes until the rice is tender and all the bouillon is absorbed.

Meanwhile, bring a small pan of water to a boil and add the eggs. When the water has returned to a boil cook the eggs for 8 minutes. Immediately drain the eggs and refresh them under cold water to stop them cooking. Shell and quarter the boiled eggs.

Add the reserved fish pieces, the butter, and chopped parsley to the rice. Turn onto a large serving plate and garnish with the eggs. Serve with lemon wedges and mango chutney. Serves 4

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