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Recipe Of The Week: Kedgeree
22/04/2015 16:46

Ingredients

½ onion, finely chopped

55g butter

300g basmati rice

1 tsp madras curry powder

freshly grated nutmeg

200ml milk

110ml double cream

300g naturally smoked haddock, bones removed and flesh cut into chunks

sea salt and cracked black pepper

small bunch parsley, chopped

3 hard-boiled eggs, shelled and halved

good pinch cayenne and freshly ground nutmeg (optional)

 

Preparation method

1.   Cook the onion gently in the butter for a few minutes, then add the rice.

2.   Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.

3.   When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)

4.   Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.