Skill: Medium (cooking rice and eggs correctly requires skills!)
Total cooking time: 25 minutes,
- Prep time: 10 minutes,
- Cooking time: 15 minutes,
Original recipe: Hairy Biker’s “Really good kedgeree”
Equipment: 1 frying pan, 1 saucepans, 1 sieve, 1 measuring jug, scales,
1: Finely chop 1 onion,
2: Measure out 200g of rice, add to a sieve and rinse under cold water
3: Chop a handful of fresh parsley (I also like to add some spring onions)
I almost made zero changes to the original recipe, but had to reduce the egg boiling time down to 5 minutes to make sure that the yolk was really runny.
(Original recipe in bold font)
Place the haddock in a large frying pan, skin-side up. Pour over 500ml water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. (When the fish is no longer opaque, you risk it already being a little overdone so whip it out just before it fully turns white)
Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves. (I didn’t use a colander, I simply lifted the fish out)
Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor. (I’d leave this for 10 minutes whilst you do your eggs, the longer you leave it the more time it will have to steam and become fluffy)
While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes – Eight minutes is far too long! I cooked 4 eggs for 5 mins .
Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook 100g peas, if using, in a small pan of boiling water and drain – I threw mine in with the eggs after a couple of minutes.
Melt 40g butter with some oil in a large pan and cook the onion over a low heat for five minutes until well softened, stirring occasionally. Add 1 heaped tbsp of curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, 3 tbsp of double cream, 3 tbsp of parsley and a few twists of ground black pepper.
Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.
- 475g/1lb 1oz undyed smoked haddock fillet, cut in half
- 2 bay leaves
- 200g/7oz basmati rice, rinsed in cold water and drained
- 4 free-range eggs
- 100g/3½ frozen peas (optional)
- 40g/1½oz butter
- 1 onion, finely chopped
- 1 heaped tbsp medium curry powder
- 3 tbsp double cream
- 3 tbsp chopped fresh parsley
- ½ lemon, juiced