Jamie’s Kedgeree

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Though Fogg is too disappointed to eat breakfast, it’s got to be kedgeree for me. Smoky, creamy, fragrant and filling, it is believed that the recipe was taken to India by Scottish soldiers serving during the British Raj, where it was adopted as part of the local cuisine. Made popular as a start to the day by the Victorians, it is not to be forgotten at lunchtime or when you want a little late-night something-or-other.

Ingredients

  • 2 large free-range eggs
  • 700g/lb undyed smoked haddock fillets, pin-boned
  • 2 fresh bay leaves
  • 175g/6oz long-grain or basmati rice
  • Sea salt
  • 110g/4oz pure butter ghee
  • A thumb-size piece of fresh ginger, peeled and grated
  • 1 medium onion or 1 bunch of spring onions, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 heaped teaspoons curry powder
  • 1 tablespoon mustard seeds
  • 2 tomatoes, seeded and finely chopped
  • Juice of 2 lemons
  • 2 handfuls of fresh coriander, leaves picked and chopped
  • A Small pot of natural yoghurt
  • 1 fresh red chilli, finely chopped (optional)

Method

Boil the eggs for 10 minutes, then leave them under cold running water for a couple of minutes to cool them down and prevent the yolks discolouring.

Place the fish and bay leaves in a shallow pan and add enough water to just cover them. Turn on the heat, gently bring to the boil, then cover the pan and simmer for about 5 minutes, until the fish is cooked through. Remove it from the pan and set aside to cool.

Meanwhile, cook the rice in boiling salted water for about 10 minutes, until tender. Drain and refresh in cold water, then drain again and leave covered in the fridge until needed.

By now your fish will be cool enough for you to remove the skin and gently flake the tender flesh into a bowl. Set aside.

Melt the butter ghee in a pan over a low heat, and add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

Now, shell and quarter the hard-boiled eggs.

Take your fish and rice, and add them to the pan of softened and spiced ingredients. Gently heat through. Finally, add the eggs and all but a teaspoon or two of the chopped coriander. Stir together gently, and pile the glistening kedgeree into a warm serving dish.

Mix the rest of the coriander into the yoghurt and add one finely chopped red chilli. Pour the yoghurt mixture into a small bowl and serve alongside the kedgeree, with a teaspoon for dolloping. Cool, clean, warm, spicy… It always hits the spot.

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