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Kedgery

Kedgery
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Curried rice dish with smoked fish and eggs normally eaten at breakfast.

Ingredients

  • 700 g Thick Smoked Trout Fillets Flaked
  • 110 g Butter
  • 1 Chopped Onion
  • ¾ levelled teaspoon Madras curry powder
  • ½ teaspoon Black Mustard seeds
  • 225 ml Long Grain Rice Measured up to the 225 ml level in a measuring jug
  • 750 ml Light fish stock
  • 1 cup Frozen Pea
  • 4 Fried organic Eggs
  • 3 tablespoons Fresh Parsley Chopped
  • 1 tablespoon Lemon Juice
  • Salt & Pepper
  • 4 sprigs Parsley To garnish
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Method

  1. In a saucepan, melt 2 oz (50 g) of the butter and soften the onion in it for 5 minutes.
  2. Next stir in the curry powder & mustard seeds & cook for half a minute, then stir in the measured rice and add 16 fl oz (750 ml) of fish stock.
  3. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 15 minutes or until the rice grains are tender.
  4. When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
  5. Add the frozen peas.
  6. Then, when the rice is ready, remove it from the heat and fork in the flaked fish, parsley, lemon juice and the remaining 2 oz (50 g) butter.
  7. Now cover the pan with a folded tea towel and replace it on very gentle heat for 5 minutes.
  8. Serve the kedgeree quickly on hot serving dishes, with a fried egg on top, garnished with the parsley sprigs.
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