KEDGEREE WITH LIME, CO­RIAN­DER AND CHILLI

Friday - - Recipe Cards -

Prep time 20-30 mins Cook­ing time 10 mins Serves 4-6

2 medium-size onions, finely chopped 100g but­ter 1 tsp ground co­rian­der 1 tsp ground cumin 2 tsp black mus­tard seeds 2 tbsp grated gin­ger 2 fresh red chill­ies, finely chopped 800g smoked had­dock 1 litre milk 2 bay leaves Black pep­per­corns, a few Co­rian­der leaves, a hand­ful 250g bas­mati rice, cooked, drained and fluffed up Boiled eggs, quar­tered 2 limes, halved 1 bunch spring onions, chopped

METHOD

1 Sauté onion in the but­ter un­til it is soft and glossy. Add spices, mus­tard, gin­ger and red chill­ies to the pan and sauté un­til onion is golden brown.

2 Place the had­dock in a pan with milk, bay leaves and pep­per­corns. Bring to the boil then turn down heat and sim­mer for 8 min­utes, or un­til the fish is just cooked. When cool re­move skin and flake.

3 Add rice to the onion mix­ture and stir through. Then add fish, eggs and a few co­rian­der leaves. Do not stir; just cover the pan and set the heat to low. When warm, squeeze limes over, gar­nish with spring onions and ex­tra co­rian­der leaves. Serve hot.

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