Kedgeree with chilli

Friday - - RECIPE CARDS -

Prep time: 20-30 mins Cook­ing time: 10 mins Serves 4-6 100g but­ter 2 onions, finely chopped 1 tsp co­rian­der pow­der 1 tsp cumin pow­der 2 tsp mus­tard seeds 2.5cm fresh gin­ger, grated 2 red chill­ies, finely chopped 800g smoked had­dock 1 litre milk 2 bay leaves A few black pep­per­corns 250g bas­mati rice, cooked 6 eggs, hard boiled, peeled and quar­tered Hand­ful of fresh co­rian­der, roughly chopped, plus ex­tra to serve 2 limes, juice of 1 bunch spring onions, chopped

METHOD

1 Heat the but­ter in a large pan and sauté the onions un­til soft and glossy. Add the spice pow­ders, mus­tard seeds, gin­ger and chill­ies and con­tinue to sauté un­til onion is golden brown.

2 Mean­while, place the had­dock in a pan with the milk, bay leaves and pep­per­corns. Bring to a boil and poach for about 8 min­utes or un­til just cooked. Re­move from the heat, al­low to cool slightly, re­move skin and coarsely flake.

3 Add the rice to the onion mix­ture and stir through. Then add the fish, eggs and co­rian­der leaves and cover. Let it warm through over a low heat, with­out stir­ring.

4 Driz­zle with lime juice and gar­nish with spring onion and co­rian­der.

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