|350g thick smoked haddock|
|1 small onion, chopped|
|white basmati rice measured up to the 4 fl oz (110 ml) level in a measuring jug|
|1 well-rounded teaspoon Sharwoods hot curry powder|
|2 hard-boiled eggs, roughly chopped|
|2 heaped tablespoons fresh chopped parsley|
|1 tablespoon lemon juice|
|salt and freshly milled black pepper|
|Need help with conversions?|
|Equipment: You will need a medium-sized frying pan with a tight-fitting lid.|
This recipe is adapted from Delia Smith's Complete Illustrated Cookery Course.
First place the haddock fillet in the frying pan and cover it with 275 ml cold water.
Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes. Then drain off the water into a measuring jug and reserve. Transfer the haddock to a dish, cover with foil and keep it warm and rinse out the frying pan.
Now, using the same pan, melt 25g of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder and let it cook for a minute or so, then stir in the measured rice and add 225 ml of the haddock cooking water.
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.
When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
Then, when the rice is ready, remove the lid and take the pan off the heat.
Next fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 25g butter then cover the pan with a folded tea towel and replace it on a very gentle heat for 5 minutes.
Season to taste and tip the kedgeree quickly into a hot serving dish and serve immediately.
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I admit that, having tried kedgeree on several occasions with brown rice, I have now come to the conclusion that it is always better made with white rice (which also happens to be a lot quicker).
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
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