KEDGEREE
Serves 3-4
4 eggs
100ml milk, semi-skimmed
2 bay leaves
3 mackerel or salmon fillets
300g long-grain brown rice
2 tbsp olive oil
1 large onion
2 garlic cloves
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
2 tbsp curry powder, to taste
1 red chilli, deseeded
4 tomatoes, deseeded Juice of
1 lime 4 tbsp Greek yoghurt
Large handful fresh coriander
Large handful fresh parsley
1 Boil eggs for 10 minutes, then run under cold water. Leave to one side.
2 Put milk, bay leaves and fish fillets in a pan and add water to cover the fish. Bring to boil and reduce to a simmer for 5 mins. Remove from heat.
3 Cook rice according to packet, drain and rinse in cold water. Leave in fridge.
4 Heat olive oil in large pan. Add finely diced onion, sliced garlic, coriander, turmeric, cumin, curry powder and sliced chilli. Let soften for 10 mins on low, adding a little water to keep temperature low. Stir occasionally. Chop tomatoes and add, with the lime juice. Simmer for 5 mins.
5 Flake fish into the pan. Quarter the eggs, add along with rice, and gently heat everything through.
6 Serve with Greek yoghurt, chopped coriander and parsley, and black pepper.