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Gordon's kedgeree recipe - Recipes - BBC Good Food

  • 4servings
  • 30minutes
  • 661calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 bay leaves

  2. 700g undyed smoked haddock fillets, pin-boned

  3. 110g butter or ghee

  4. 1 garlic clove , peeled and finely chopped

  5. 1 medium onion or 1 bunch of spring onions, finely chopped

  6. a thumb-sized piece of root ginger , peeled and grated

  7. 2 tbsp curry powder

  8. 1 tbsp mustard seeds

  9. 2 tomatoes , seeded and chopped

  10. 170g long grain rice or basmati rice

  11. 2 lemons , juiced

  12. 100g natural yogurt

  13. 2 good handfuls of coriander , leaves only, chopped

  14. 1 red chilli , seeded and finely chopped

  15. 4 large eggs , boiled but yolks left soft (about 5 mins) and halved

Instructions Jump to Ingredients ↑

  1. Bring 750ml water and the bay leaves to a simmer in a large frying pan, put in the haddock skin-side up and simmer for 5 minutes or until the fish feels flaky and is cooked through. Remove with a fish slice and drain on a plate. Reserve the cooking liquid.

  2. In a second pan, melt the butter, add the garlic and onion and gently fry for a couple of minutes. Add the ginger, curry powder, mustard seeds and tomatoes and cook for a further 3 minutes.

  3. Add the rice, stir a couple of times to coat it in butter, then gradually add the lemon juice and cooking liquid, stirring well after each addition. This should take about 20 minutes.

  4. Carefully pull the skin off the haddock and flake the flesh, checking for any bones, and stir into the rice along with the yogurt.

  5. Divide the kedgeree between 4 warmed serving plates, sprinkle on the coriander and chilli, top with the eggs and season with salt and pepper. Serve.

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