I had taken some smoked haddock out the freezer and wanted to make a lighter type of kedgeree. This is the result, moist and spicy with delicious smoked fish and a creamy poached egg on top. See the notes below for my top tip to get lovely poached eggs.
A kind of kedgeree
- 1 onion diced
- 1 clove garlic crushed
- 2 tsp brown mustard seeds
- 1 tbsp fresh grated ginger
- 1 red chilli finely chopped, seeds removed
- 1 large courgette about 300g
- 2 Boneless smoked haddock fillets about 280g
- 2 medium free range eggs
- 100 g dry brown basmati rice
- Olive oil spray about 10 sprays
- Put the rice on to cook as per the packet instructions, usually takes 22-23 munites. Drain when cooked.
- Get a pan of boiling water ready and gently poach the haddock for 10 minutes. When ready remove from the water to cool down. Once cool remove the skin.
- Grate the courgette (by hand or in a food processor), put to one side
- Spray the olive oil in a wok or deep frying pan. Add the onion and cook for 1-2 minutes
- Add the garlic, chilli, ginger and mustard seeds to the onion and cook gently for 1 minute
- Add the curry powder and cook gently for 1 more minute.
- In a small saucepan bring water to a simmering point and then poach the eggs for 2 minutes (see notes below)
- Add the courgette, the cooked rice and flake in the cooked smoked haddock. Stir everything together and keep on a low heat whilst the eggs poach.
- Serve the rice out between 2 plates or bowls and pop a poached egg on top of each. Et voila!