Kedgeree is a satisfying big breakfast or brunchy-lunchy dish that everyone seems to enjoy. Of course there is no reason why you can’t have it for dinner! Get everything ready in little bowls so that it is easily put together. It should be moist, but not sloppy.
Ingredients
—4 medium (size 6) free-range eggs, at room temperature 1 Tbsp butter 2 Tbsp slivered almonds Salt, flaky sea salt and freshly ground black pepper 500–600g (1lb 1-3 oz) smoked white fish (half a large fish) 60g (2 oz) butter 1 medium onion, peeled and thinly sliced 2 cups jasmine rice ¼ tsp chilli powder 3 tsp curry powder 6 cardamom pods, split and seeds extracted 1 cup fish stock 2½ cups water 1 cup cream ½ cup raisins 2 Tbsp snipped chives 3 Tbsp chopped parsley
Method
—1 Gently boil eggs for 7 minutes (see how to do this here Eggs). When eggs are cool, peel them.
2 Heat a small frying pan (skillet) over gentle heat, drop in 1 tablespoon of butter, then almonds. Fry until golden, stirring from time to time. Tip almonds onto a plate lined with paper towels and sprinkle with flaky sea salt.
3 Remove fish from bones, discarding skin, and break fish into large flakes.
4 Melt 60g (2 oz) butter in a large casserole or gratin dish over medium heat, add onion and cook gently, for about 10 minutes, without browning. Add rice, chilli powder, curry powder and cardamom seeds and cook gently for about 5 minutes, stirring often.
5 Add fish stock and water (the liquid level needs to be 1.5cm – or about 1” – above the rice). Bring to a gentle boil and cook uncovered for about 12 minutes, or until rice is just tender; if it dries out, add a little boiling water (from the kettle). Add 1 teaspoon of salt and a little black pepper, then taste for seasoning.
6 Lower heat and stir in cream, then fish, raisins and herbs. Halve eggs and half-bury in the midst of the rice. Heat through, garnish with salted slivered almonds and serve immediately.
Image Aaron McLean www.aaronmclean.com
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