“Tuck into this curried egg, fish and rice dish at any time of day – it’s always a winner ”
- 2 large free-range eggs
- 680 g undyed smoked haddock fillets , from sustainable sources, ask your fishmonger, pin-boned
- 2 fresh bay leaves
- 170 g long grain or basmati rice
- sea salt
- 1 tablespoon pure butterghee
- 1 thumb-sized piece fresh ginger , peeled and grated
- 1 medium onion , or 1 bunch of spring onions, finely chopped
- 1 clove garlic , peeled and finely chopped
- 2 heaped tablespoons curry powder
- 1 tablespoon mustard seeds
- 2 tomatoes , deseeded and chopped
- 2 lemons , juice of
- 2 good handfuls fresh coriander , leaves picked and chopped
- 1 fresh red chilli , finely chopped
- 250g fat-free natural yoghurt
- 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.
Source: Jamie Oliver