- 450 g basmati rice uncooked
- 1 onion diced
- 1 tsp mild curry powder
- 1/4 tsp turmeric
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 litre stock of your choice
- 280 g smoked haddock *Or 500g of smoked haddock alone
- 220 g sea bass
- 3 eggs left whole
- fresh mint
- 1 lemon quartered
- 1/2 tsp salt
- 100 g mushrooms sliced
- 100 g frozen peas
Spray a large saucepan with frylight and gently saute the onions until tender.
Stir in all the dry herbs and spices, including the bay leaves and fry for a further minute, ensuring everything has a good coating.
Add the uncooked rice along with the stock, mushroom and peas and bring to a boil while stirring to ensure nothing is catching at the bottom.
Lower the heat to a gentle simmer and place a lid on top of the saucepan and cook for 12 minutes.
While that’s cooking, in another large saucepan, bring fresh water to the boil and add the fish and eggs (in their shells) and boil for 4 minutes, then remove the fish and set aside (but keep the eggs in to cook for another 4 minutes).
Flake the fish in to large chunks with two forks, discarding any skin and bones and add to the kedgeree.
Once the eggs are cooked, run under a cold tap and remove the shells and cut in to quarters before adding to the rice.
Finally, serve with twists of lemon and a sprinkle of fresh mint (or whatever fresh herbs you fancy).
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