Kedgeree with Poached Eggs
Indian Salmon Kedgeree
Breakfast - Kedgeree


Kedgeree with Poached Eggs

Serving Size: 1

2 lb Smoked haddock
Parsley sprig
Bayleaf
2 Lemons
Peppercorns
2 oz Butter
4 oz Onions; chopped
1 lb Long grain rice
2 pt Fish stock
4 Hard-boiled eggs
Salt and pepper
Curry powder or grated
Parsley; chopped

Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a
few peppercorns into a pan. Cover with water, bring to the boil, and
simmer until tender. Drain the haddock, remove skin and bone and flake the
flesh Melt the butter in a deep pan and fry the onions gently for 5
minutes. Add the rice and fish stock, bring to the boil and simmer for 20
minutes. Stir the flaked fish into the rice with 3 sliced eggs, salt,
pepper, curry powder or nutmeg to taste. Add the juice of 1 lemon. Pile
into a hot dish and garnish with parsley and the remaining hard-boiled
chopped eggs. Serve with Parten Bree sauce.


Indian Salmon Kedgeree

Serving Size: 6

500 g Salmon; filleted and ; skinned (1lb)
1 Tbsp White wine vinegar
1 Onion; chopped
2 1/2 Cm; (1inch) piece of ; fresh root ginger, ; peeled and grated
1 Garlic clove; crushed
2 Tbsp Vegetable oil
1 tsp Garam masala
2 Green chillies; de-seeded ; chopped finely
4 Tomatoes; skinned and deseeded
1/2 Lime; juice of
2 Tbsp Chopped fresh coriander
8 Cm; (3inch) cinnamon ; stick
5 Green cardamon pods; bruised
2 Cloves
150 g Basmati rice; (5oz)
1/2 tsp Ground turmeric
A pinch of chilli powder;
450 ml Fish stock or water; ( 3/4
50 g Seeded raisins; (2oz)
50 g Flaked almonds; toasted ; (2oz)
Salt and freshly ground

Cut the salmon into 4cm (1 1/2 inch) cubes and toss in the vinegar with a
pinch of salt. Lightly fry half the onion, the ginger and garlic in 1
tablespoon of the oil for 2 minutes. Stir in the garam masala and green
chillies and cook for 2 minutes. Add the tomatoes and salmon and continue
cooking until the fish is almost cooked. Sprinkle over the lime juice and
stir in the coriander. Cover and set aside. Heat the remaining oil and add
the remaining onion, the cinnamon, cardamoms and cloves and fry until
golden. Stir the rice into the pan and fry for 2 minutes. Add the
turmeric, chilli powder and the fish stock or water and stir well. Cover
the pan and cook for about 25 minutes until the rice is cooked and all the
liquid has beenabsorbed. To serve, discard the cinnamon stick and layer
the rice and fish in a serving dish. Top with the raisins and almonds.
To reheat later, transfer to an ovenproof dish, cover and heat through in
a an oven preheated to Gas Mark 3/160 ?C/325 ?F for 10 minutes, or reheat
in the microwave on full power for about 4 minutes.




Breakfast - Kedgeree

1 lb Smoked haddock
1 md Onion; finely chopped
4 oz Butter
1 tsp Garam masala
1/2 tsp Tumeric
12 oz Basmati rice
4 Hard boiled eggs; 2 roughly
; 2 quartered
1/2 pt Heavy cream; warmed
Salt
Black pepper; freshly ground
1 Tbsp Chopped parsley

Simmer the haddock in salted water for 10 to 15 minutes, but dont over
cook Drain the fish, saving the cooking water. Remove the skin and bones,
and flake the fish, keep hot. Fry the onion gently in the butter with the
garam masala and tumeric until softened. Cook the rice in the haddock
water until tender, then drain and allow to dry out a little. Add the
spiced fried onion to the rice and fold in the flaked fish and the roughly
chopped eggs. Pour in the cream and add the quartered eggs. Season with
salt, pepper and parsley.

Recipe by: Two Fat Ladies Show


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