- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 16 Times
- 2 eggs, preferably free-range or organic
- 1 ½ pounds undyed smoked haddock fillets, pin bones removed
- 2 fresh bay leaves
- 6 ounces long grain or basmati rice
- ½ cup butter
- Thumb-sized piece of fresh ginger, grated
- 1 medium onion or 1 bunch of spring onions (scallions), finely chopped
- 1 clove of garlic, peeled and finely chopped
- 2 heaped tablespoons curry powder
- 1 tablespoon mustard seeds
- 2 tomatoes, deseeded and chopped
- Juice of 2 lemons
- A large bunch of fresh coriander (cilantro), leaves picked and roughly chopped
- 1 red chili, deseeded and finely chopped
- 1 small container natural plain yogurt
Boil the eggs for 10 minutes. 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 the pan and set aside.
When cool enough to handle, remove the skin from the fish, flake it 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 in a pan over a low heat. Add the ginger, onions 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 the pan and gently heat through. Add the eggs, half of your chopped coriander and chilli and stir gently. Place in a warm serving dish. Mix your remaining coriander and yogurt together, and serve with the kedgeree.
© 2013 Jamie Oliver
Note from Cookstr's Editors
Nutritional information includes 4 oz of plain yogurt.