This dish mixes together the smokiness of the fish, with the spiciness of the curry powder and chilli, to deliver a breakfast with a real kick. Chef Rich Harris, shares his fantastic recipe for this traditional dish, which tastes great served with a runny duck egg.
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300 g basmati rice
450 ml hot water
500 ml milk
400 g smoked haddock
1/2 tsp black peppercorns
1 bay leaf
50 g unsalted butter
1 onion, finely sliced
1 green chilli, deseeded and finely chopped
2 tsp curry powder
2 cardamom pods, crushed
4 duck eggs
small bunch of parsley, finely chopped
lemon wedges, to serve
Step 1: Cook The Rice
Rinse the rice thoroughly until the water runs clear. Place in a pan and cover with 450ml hot water and a pinch of salt. Bring to the boil, cover with a lid then turn the heat down to its lowest setting. Cook for 10 minutes then remove from the heat and set aside to rest for 10 minutes (don’t lift the lid at all throughout).
Step 2: Cook Your Fish
While your fish is cooking heat the milk in a deep frying pan until simmering. Using a sharp knife cut between the fish and the skin along one side to create a pocket. Lay the fish in the pan and add the peppercorns and a bay leaf. Leave to poach for 5 minutes, until the fish begins to flake when lifted.
Step 3: Boil Your Eggs
Meanwhile boil the duck eggs for 6 minutes then drain and run under cold water until cool.
Step 4: Fry Your Ingredients
In a separate frying pan heat the butter until foaming and then add the chopped onion and finely sliced green chilli. Fry on a low heat for 3-4 minutes until the onions are soft. To stop the onions from colouring add a pinch of salt after about 1 minute of cooking. Add the curry powder and crushed cardamom pods and cook for a further 1-2 minutes.
Step 5: Prepare The Fish And Eggs
Once your fish has cooked remove from the pan and leave to cool. Once cool gently remove the skin. Take your cooled eggs and tap them against a hard surface to break the shell. Drop each egg into a bowl of water, one at a time, and gently peel away the shell.
Step 6: Serve the dish
Flake up the cooked rice with a fork and add it to the onion and spice mixture. Stir through and take the pan off the heat. Stir through 20g butter until melted. Flake the fish into the pan and add the chopped parsley. Gently stir everything together. Divide your kedgeree between your plates and top with a duck egg, a pinch of salt and a wedge of lemon.