Ingredients
2 large free-range eggs
680g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, pinboned
2 fresh bay leaves
170g long grain or basmati rice
sea salt
a knob of pure butterghee
a thumb-sized piece of fresh ginger, peeled and grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove of garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
2 good handfuls of fresh coriander, leaves picked and chopped
1 fresh red chilli, finely chopped
250g fat-free natural yoghurt
Instructions
- Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.