Recipe OF THE WEEK

KEDGEREE

Serves: 4 Preperation time: 10mins, Cook time: 20mins INGREDIENTS: 2 large free-range eggs 700g smoked haddock fillets, boned 2 fresh bay leaves 170g basmati rice Salt to taste

tbsp ghee 3cm grated fresh ginger 1 bunch of spring onions, finely chopped 1 clove garlic 1 tsp crushed cumin seeds

tsp turmeric 2 tsp mustard seeds 2 chopped tomatoes Juice of 2 lemons 2 good handfuls fresh coriander, chopped 1 fresh red chilli, finely chopped

1 Boil the eggs for 10 minutes, then hold under cold running water.

2 Put fish and bay leaves in a shallow pan with enough water to cover. Bring to boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. 3 Remove skin from fishand flake into chunks. 4 Cook rice in water for about 10 minutes and drain. Fork through and leave to cool leave in fridge until needed.

5 Melt ghee in a pan over a low heat and add mustard and cumin seeds.

6 Stir in ginger, onion and garlic. Soften for about five minutes, and add turmeric, salt and chilli.

7 Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

8 Stir in the cooked rice and heat through then add the fish. Once piping hot remove from the heat and add the fresh coriander.

9 Slice the eggs into quarters and place on top of the rice to serve.

Recipe by Hari Ghotra harighotra.co.uk