Cauli Kedgeree - Real Meal Revolution

Name: Cauli Kedgeree
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
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

19 Jun Cauli Kedgeree

Posted at 13:26h in by Real Meal Revolution

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DifficultyIntermediate

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

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

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