Kedgeree recipe
Whether for a soothing brunch, lunch, or dinner, this classic kedgeree may be a versatile recipe that's worth mastering. Take a fork and dip it within the spicy curry rice, fluffy haddock, and golden-boiled egg.
INGREDIENTS
150 ml of milk
400g finnan haddie fillet
1 tablespoon of vegetable oil
1 onion, finely chopped
2 cm ginger, peeled and grated
1 clove , puree
½ teaspoon ground coriander
½ teaspoon powdered turmeric
1 tablespoon medium flavorer
250g long grain rice
1 350 ml vegetable pot
4 eggs
2 tablespoons coarsely chopped fresh parsley
INSTRUCTIONS
1.Place the milk and 100 ml of water during a large saucepan over low heat. Add the fish skin side down, and let it simmer for five minutes, until fully cooked. Remove the skillet from heat and put aside .
2.Heat vegetable oil during a shallow casserole pan over medium heat. Add the onions, ginger, garlic, coriander, turmeric and flavorer , cook for five minutes, stirring constantly, until the onions start to melt .
3.Add rice and stir to coat seasonings. Add stock and convey to a boil. Cover with a lid, reduce the warmth to low and simmer for 12 minutes.
4.Meanwhile, bring alittle pot of water to a boil. Add eggs and simmer 8 minutes. Drain the eggs and rinse under cold water. Peel, dig quarters and put aside .
5.Remove the haddock from the milk, reserving the cooking liquid. Remove the skin and crush the meat.
6.After the rice has 12 minutes, open the lid and add the cooking liquid that has been ordered. Put the lid back on and cook for five to six minutes until the rice is tender.
7.Remove from heat and add the haddock, egg and most of the parsley. Sprinkle the remaining parsley to serve.
