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The Hirshon British Kedgeree In Memory Of Prince Philip, Duke of Edinburgh

The Hirshon British Kedgeree In Memory Of Prince Philip, Duke of Edinburgh


  • Author: The Generalissimo

Ingredients

Scale
  • 1 lb. undyed smoked haddock (finnan haddie) fillet, cut in half, any brown meat trimmed and discarded
  • 1 bay leaf
  • 1 cinnamon leaf
  • 200g/7oz basmati rice, rinsed in cold water and drained
  • 4 free-range eggs
  • 3 ½ oz. frozen peas (optional)
  • 1 ½ oz. Somerset or Irish butter
  • 1 Tbsp. sunflower oil
  • 1 yellow onion, finely chopped
  • ½ Tbsp. ginger paste
  • ½ Tbsp. garlic paste
  • 1 Tbsp. Madras curry powder
  • ½ tsp. freshly-ground cardamon seed
  • ½ tsp. freshly-ground coriander seed
  • ½ tsp. freshly-ground cumin seed
  • 3 Tbsp. heavy cream
  • 3 Tbsp. chopped fresh Italian (flat leaf) parsley
  • ½ jalapeño, seeds and ribs removed and minced
  • 1 sprig fresh thyme
  • ½ lemon, juice only
  • freshly-ground black pepper
  • minced parsley for garnish

Instructions

  1. Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay and cinnamon leaves and bring the water to a gentle simmer.
  2. Cook the fish for 8–10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the leaves.
  3. Pour the cooking liquor into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3–5 minutes more. By this time it should have absorbed all the fish liquor.
  4. While the rice is cooking, bring some water to the boil in a saucepan. Add the eggs and cook for 8 minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain.
  5. Melt the butter with the oil in a large frying pan and cook the onion with the garlic and ginger pastes and the jalapeño over a low heat for 5 minutes until well-softened, stirring occasionally.
  6. Add the curry powder, garam masala, coriander, cumin and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, thyme sprig, heavy cream, parsley and a few twists of ground black pepper.
  7. Flake the fish into fairly-chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm, then serve with a sprinkling of minced parsley over all.
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