Cape Fish Kedgeree Recipes

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

KEDGEREE

Steps:

• For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
• Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
• Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
• Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
• Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.
• Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
• Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

CAPE FISH KEDGEREE

Steps:

• Slowly saute onions in butter til deep golden brown.
• Add curry powder and stir fry for 2 minutes.
• Place haddock, rice and sultanas over onion and toss lightly to combine.
• Season to taste.
• Place tomatoes over rice mixture, place lid on skillet, lower heat and let tomatoes sweat til cooked - about 30 minutes.
• Adjust seasoning at this point.
• Chop up two eggs and sprinkle this over the tomatoes.
• Slice the remaining eggs into wedges and use these for garnish.

KEDGEREE

Steps:

• TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
• Boil the eggs for 10 minutes.
• 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 set aside.
• When cool enough to handle,remove 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 fish and rice to pan and gently heat through.
• Add the eggs,coriander and chilli and stir gently.
• Place in a warm serving dish.
• Mix the chopped coriander and natural yogurt,and serve with the kedgeree.

KEDGEREE

Steps:

• Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.