KEDGEREE

The Herald on Sunday - Sunday Herald Life - - Food & Drink -

(Serves 2 and takes 25 min­utes from prepa­ra­tion to com­ple­tion)

1 fil­let undyed smoked had­dock (prefer­ably peat-smoked) 350ml cold wa­ter

1 onion (finely chopped)

1 knob but­ter

150g Bas­mati rice

2.5 tea­spoons masala (recipe be­low) 2 Eggs

1 tea­spoon ground Kash­miri chilli ½ tea­spoon turmeric pow­der Co­rian­der leaves to gar­nish My whole masala blend: 2 tsp cumin seeds

2 tsp co­rian­der seeds

1 bay leaf

1 tsp whole pep­per­corns ½ tsp ajwain (carom seeds)

Method

1. In a heavy based pan poach the had­dock in the cold wa­ter then re­move and set aside. Keep the wa­ter in a bowl or jug.

2. Add the but­ter to the same pan and the whole garam masalas to the pan. Next add the onion and cook un­til soft. 3. Add the rice, turmeric and ground Kash­miri chilli pow­der to the pan and stir once. Add half the wa­ter used to poach the fish and then put the lid on and bring to a sim­mer for 10 min­utes.

4. While you are wait­ing for the rice to cook, poach the eggs

5. Keep check­ing on the rice un­til cooked. You may need to add a lit­tle more of the wa­ter.

6. Put the had­dock back in and stir through, serve with the poached eggs on top and a few co­rian­der leaves

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