Fish Rice Lunch

Kedgeree

In Lunch, Fish, Rice on October 24, 2016 with No Comments

Preparation Time 10 MINUTES

Cooking Time 25 MINUTES

Difficulty Easy

Servings 4-6

400g Basmati Rice

400g Undyed Smoked Haddock (not the bright orange smoked fish you see on the fish counter at the supermarket)

1 medium Onion chopped

2 teaspoons Mild Curry Powder

1/2 Cup Frozen Peas

1 Lemon

3 large Eggs

2 Tomatoes seeds removed and chopped

1 1/2 Tablespoons Butter

3 Tablespoons (small bunch) fresh Parsley leaves chopped

3 Tablespoons (small bunch) fresh Coriander leaves chopped (Optional)

800ml (plus extra to poach the fish) Cold Water

Bring a pan of water to the boil and when boiling, lower the eggs in carefully and boil for 4 1/2 minutes. (We like the yolks a little runny. If you prefer them completely solid, boil for 6 minutes) Then remove the eggs and when cool peel them and set aside.
Meanwhile, put the smoked haddock in a medium sized pan, cover with water and add the bay leaf. Bring the pot up to a simmer, put the lid on and simmer for 5 minutes. Check that the fish is opaque and cooked through. If it isn’t, continue simmering for another 2-3 minutes.
When it is cooked, lift it out of the water with a slotted spoon and flake the fish into bite sized pieces using a fork. Keep these aside.
Melt the butter in a large saucepan (one that has a lid) and gently cook the chopped onion for 2-3 minutes until it is softening. Add the curry powder and continue cooking for another minute.
Rinse the rice until the water runs clear through it. Stir it into the onion and curry mixture, add 800ml of water and bring the pot up to a simmer. Put a lid on and simmer the rice for 10 minutes.
The water should have evaporated by the end of the 10 minutes (but if not, give it a further minute or so until it has). Mix the peas into the rice and replace the lid. They will cook with the residual heat of the rice.
Peel and quarter the eggs while the peas are cooking. After 2-3 minutes, fluff the rice up with a fork and add the fish, eggs, tomatoes, juice from the lemon and chopped parsley (and coriander if using).