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

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.
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.
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.
While the sauce is cooking, flake the fish.
Finally stir in the fish, cauli-rice, chilli and coriander and warm through.
Season well with salt and pepper
Garnish with the eggs and serve.
Ingredients
Directions
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.
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.
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.
While the sauce is cooking, flake the fish.
Finally stir in the fish, cauli-rice, chilli and coriander and warm through.
Season well with salt and pepper
Garnish with the eggs and serve.