This is a dish my other half made me on Friday. It was a dish his mother cooked regularly when he was growing up.
Kedgeree is originally a traditional British breakfast from colonial India with a nice balance of spicy and smoky flavours. It makes a tasty breakfast, lunch or dinner. I loved it (although he still reckons his mothers recipe is still tastier). It is always nice to try something different rather than the usual chicken and salmon each evening.
Ingredients:
200g brown rice
400g Smoked Haddock
4 Free Range Eggs
8 Spring Onions
1 clove garlic
Red Chilli Pepper
2 teaspoons of ginger
2 teaspoons of turmeric
1 teaspoon of cumin powder
100g peas
2 tablespoon of parsley or coriander
Black pepper
Method:
Kedgeree is originally a traditional British breakfast from colonial India with a nice balance of spicy and smoky flavours. It makes a tasty breakfast, lunch or dinner. I loved it (although he still reckons his mothers recipe is still tastier). It is always nice to try something different rather than the usual chicken and salmon each evening.
Ingredients:
200g brown rice
400g Smoked Haddock
4 Free Range Eggs
8 Spring Onions
1 clove garlic
Red Chilli Pepper
2 teaspoons of ginger
2 teaspoons of turmeric
1 teaspoon of cumin powder
100g peas
2 tablespoon of parsley or coriander
Black pepper
Method:
- Cook the brown rice in a saucepan for 30-35 minutes until tender.At the same time, put haddock in a large frying pan and cover with water. Simmer for 5-6 minutes. Drain, discard skin and any bones and flake the fish into large chunks.
- Boil the eggs for 8 minutes. Cool in cold water and shell them.
- Heat a large frying pan and add the spring onions, garlic, chilli and ginger for 4-5 minutes.
- Drain rice and add to the frying pan and add turmeric cumin and peas. Cook, stirring for 1-2 minutes , then stir in the haddock and parsley. Season.
- Serve with quartered eggs.
