20 Minute Kedgeree.
You can have 20 Minute Kedgeree using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of 20 Minute Kedgeree
- Prepare 1 of Smoked haddock fillet.
- Prepare 1 of 250g pack pre cooked basmati rice.
- Prepare 1 clove of Garlic.
- It's 1 of Thumbsize piece ginger.
- Prepare 1 of Red chilli.
- Prepare 1/2 of Onion.
- It's 4 of Cherry tomatoes.
- You need 1 dash of Olive oil.
- It's 1/2 tsp of Mustard seed.
- It's 1/2 tsp of Fennel seed.
- You need 1/2 of Lemon.
- Prepare 1 bunch of Coriander.
- You need 1 tsp of Turmeric.
- Prepare 1/2 tsp of Garam masala.
- You need 1/2 tsp of Ground coriander.
- Prepare 1 of Hard boiled egg.
- You need 1 of Handful garden peas.
20 Minute Kedgeree instructions
- Boil the egg till it's hard boiled..
- While the egg is boiling, in a deep frying pan poach the fish for 5 minutes and set aside..
- In the frying pan add the mustard and fennel seed, toast dry for 1 minute till the mustard seeds just begin to pop and take off the heat. Chop the onion, garlic and chilli, add to the pan with the olive oil and fry for a few minutes till the onions are soft..
- Add the tomatoes and grated ginger, squeeze the juice from the lemon into the pan and drop the lemon in. Simmer for a further few minutes..
- By now the egg will be done, set aside and let it cool..
- Add the rice, peas, the water and all the dried spices to the pan and cook for about 8 minutes stirring well..
- In the last 2 minutes of cooking, flake the fish into the rice and add the fresh coriander and stir..
- Plate up the rice, peel and quarter the egg, add to the dish and serve immediately..
