kedgeree

Cauli Kedgeree

RatingDifficultyIntermediate

Originally a breakfast for kings, Kedgeree stems from a mishmash of Indian and colonial English origin. We prefer calling it a breakfast of champions.

kedgeree
Yields6 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
 2 large eggs, boiled, peeled and quartered
 680 g smoked haddock fillers
 2 bay leaves
 3 cups uncooked cauli-rice
 25 g butter
 2 tbsp grated ginger
 2 onions, finely sliced
 1 clove garlic, chopped
 2 tsp curry power
 1 tbsp mustard seeds
 400 g tin whole peeled tomotoes, blended
 the juice of 2 lemons
 20 g coriander, roughly chopped
 1 red chilli, finely chopped
1

Place the fish and the bay leaves in a shallow pan and add enough water just to cover it. Bring the pan up to the simmer and simmer for 5 minutes. Drain the fish and set aside.

2

Melt the butter in a large pan and fry the onions until soft and golden. Add the ginger and garlic and fry for a further minute or two.

3

Add the curry powder and mustard seeds and cook for 1 minute. Pour in the chopped tomato and lemon juice and simmer the sauce for a few minute.

4

While the sauce is cooking, flake the fish.

5

Finally stir in the fish, cauli-rice, chilli and coriander and warm through.

6

Season well with salt and pepper

7

Garnish with the eggs and serve.

Ingredients

 2 large eggs, boiled, peeled and quartered
 680 g smoked haddock fillers
 2 bay leaves
 3 cups uncooked cauli-rice
 25 g butter
 2 tbsp grated ginger
 2 onions, finely sliced
 1 clove garlic, chopped
 2 tsp curry power
 1 tbsp mustard seeds
 400 g tin whole peeled tomotoes, blended
 the juice of 2 lemons
 20 g coriander, roughly chopped
 1 red chilli, finely chopped

Directions

1

Place the fish and the bay leaves in a shallow pan and add enough water just to cover it. Bring the pan up to the simmer and simmer for 5 minutes. Drain the fish and set aside.

2

Melt the butter in a large pan and fry the onions until soft and golden. Add the ginger and garlic and fry for a further minute or two.

3

Add the curry powder and mustard seeds and cook for 1 minute. Pour in the chopped tomato and lemon juice and simmer the sauce for a few minute.

4

While the sauce is cooking, flake the fish.

5

Finally stir in the fish, cauli-rice, chilli and coriander and warm through.

6

Season well with salt and pepper

7

Garnish with the eggs and serve.

Cauli Kedgeree