Kedgeree - English fish with curried rice

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Bring the stock to a boil in a large pan. Add the fish so it is nearly submerged, reduce heat so the stock barely ripples, and poach gently for 8 minutes or until it flakes. Remove to a large plate.
2. When cool enough to handle, remove the skin, flake the fish into large pieces and check for bones.
3. Measure out ½ cup of the poaching liquid and set it aside.
4. Add the rice to the remaining stock and bring to a simmer over high heat. Cover, reduce to low and cook for 13 minutes.
5. Take the pan off the heat, keep covered and rest for 10 minutes. Fluff the rice with a spatula.
6. While the rice rests, melt the butter in a very large non-stick pan over medium-high heat. Add the cardamom and curry leaves and stir for 30 seconds. Add the onion and garlic and sauté for about 5 minutes until the edges brown, stirring often.
7. Lower the heat to medium. Stir in the curry powder and turmeric, then add the rice and toss until evenly coated and yellow. Pour over the reserved ½ cup stock and toss to combine.
8. Taste the rice and add salt only if needed.
9. Stir in the peas and most of the coriander, reserving some for garnish. Gently fold in the fish, keeping some pieces in large chunks.
10. Serve the rice on a platter or individual plates, top with the egg halves and remaining coriander.

Summarized from RecipeTin Eats's video. Watch it for the details.

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