Kedgeree |
Ingredients: (Kedgeree)
1 clove garlic, peeled and finely chopped
2 fresh bay leaves
2 large free-range eggs
sea salt
680 g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, pin-boned
170 g long grain or basmati rice
1 tablespoon mustard seeds
2 good handfuls fresh coriander, leaves picked and chopped
1 knob pure butterghee
1 fresh red chilli, finely chopped
1 thumb-sized piece fresh ginger, peeled and grated
1 medium onion, or 1 bunch of spring onions, finely chopped
2 heaped tablespoons curry powder
2 tomatoes, deseeded and chopped
juice of 2 lemons
1 small pot fat-free natural yoghurt
Instructions: (Kedgeree)
his is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavors. It makes a tasty lunch or supper too – so get stuck in!
Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butter ghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree
Summary
Recipe Name:(Kedgeree)
Published On:26-10-2015
Preparation Time:20M
Cook Time:30M
Total Time:50M
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