Kedgeree Fish Pie 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 FISH PIE

Steps:

• For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
• Bring a medium pan of water to the boil. Add the quail's eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
• Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
• Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
• Put the fish and quail's eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months - defrost thoroughly in the fridge before cooking.
• Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.

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.