Kedgeree

Yum Asia 20001
AuthorHungry PandaCategoryDifficultyAdvanced
Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
INGREDIENTS
 475 g smoked haddock fillet (undyed and cut in half)
 2 bay leaves
 1 rice measuring cup basmati rice
 4 free-range eggs
 100 g frozen peas
 40 g butter
 1 tbsp sunflower oil
 1 onion, finely chopped
 1 tbsp medium curry powder (heaped)
 3 tbsp double cream
 3 tbsp chopped fresh flatleaf parsley
 ½ lemon (use only the juice)
 pinches freshly ground black pepper
HOW TO MAKE
1

Put haddock skin side up into a frying pan and pour over 500ml water. Add bay leaves and simmer.

Kedgeree 1

2

Cook for 8–10 minutes until it flakes easily. Drain in a colander over a bowl, keeping this to cook the rice.

Kedgeree 2

3

Put the rice into a rice cooker bowl and fill with the drained liquid to the level 1 white rice line.and stir in the rice. Select the ’WHITE RICE’, ’REGULAR’ or ’LONG GRAIN’ function and press ’START’.

Kedgeree 3

4

While the rice is cooking, boil some eggs in a saucepan for around 8 minutes.Cool and peel them
carefully and set aside. Cook the peas in a small saucepan of boiling water and drain.

Kedgeree 4

5

Melt the butter with the oil in a frying pan and cook the onion over a low heat for 5 minutes until softened.

Kedgeree 5

6

Add the curry powder and cook for a few minutes. Keep stirring and place the cooked rice into the pan and add the onions, peas, cream, parsley and some pinches of ground black pepper.

Kedgeree 6

7

Flake the fish into large pieces and add along with lemon juice and cook for 2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover with a lid. Heat until the eggs are warm and serve.

Kedgeree 7

Ingredients

INGREDIENTS
 475 g smoked haddock fillet (undyed and cut in half)
 2 bay leaves
 1 rice measuring cup basmati rice
 4 free-range eggs
 100 g frozen peas
 40 g butter
 1 tbsp sunflower oil
 1 onion, finely chopped
 1 tbsp medium curry powder (heaped)
 3 tbsp double cream
 3 tbsp chopped fresh flatleaf parsley
 ½ lemon (use only the juice)
 pinches freshly ground black pepper

Directions

HOW TO MAKE
1

Put haddock skin side up into a frying pan and pour over 500ml water. Add bay leaves and simmer.

Kedgeree 1

2

Cook for 8–10 minutes until it flakes easily. Drain in a colander over a bowl, keeping this to cook the rice.

Kedgeree 2

3

Put the rice into a rice cooker bowl and fill with the drained liquid to the level 1 white rice line.and stir in the rice. Select the ’WHITE RICE’, ’REGULAR’ or ’LONG GRAIN’ function and press ’START’.

Kedgeree 3

4

While the rice is cooking, boil some eggs in a saucepan for around 8 minutes.Cool and peel them
carefully and set aside. Cook the peas in a small saucepan of boiling water and drain.

Kedgeree 4

5

Melt the butter with the oil in a frying pan and cook the onion over a low heat for 5 minutes until softened.

Kedgeree 5

6

Add the curry powder and cook for a few minutes. Keep stirring and place the cooked rice into the pan and add the onions, peas, cream, parsley and some pinches of ground black pepper.

Kedgeree 6

7

Flake the fish into large pieces and add along with lemon juice and cook for 2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover with a lid. Heat until the eggs are warm and serve.

Kedgeree 7

Kedgeree