Kedgeree is an Anglo-Indian breakfast dish from the Raj-era, with fish, rice, a little spice and topped with a poached egg. This recipe is courtesy of breakfast expert Morning Yum.
What you need… • 2 undyed smoked haddock fillets • 30g butter • 2 bay leaves • 3 cardamom pods • 0.5 white onion, diced • 1 garlic clove, minced • 1.5cm ginger, minced • 2 teaspoon curry mix (I used Bart Manipur Masala pre-blended, or make your own using chilli powder, ground cumin, ground coriander, cinnamon, star anise) • 1 teaspoon turmeric powder • 100g basmati rice, thoroughly rinsed • 2 eggs • splash of vinegar • juice of half a lemon • 1 Tablespoon coriander, chopped • pinch parsley, chopped
How you make it… 1. Preheat your oven to 200°C and boil the kettle. 2. Prep the fish to cook en papillote by wrapping in baking paper, with 10g butter, a bay leaf, the cardamom pods and half the lemon juice. Put in the oven and bake for 15 minutes. 3. While the fish is in the oven heat 10g butter in a pan to a medium heat and fry the onion for 2 minutes. 4. Add the garlic, ginger and half the curry and turmeric. Mix and fry for 1 minute, then add the other bay leaf. 5. Add the rice, then cover in boiling water and simmer for until the rice is nearly cooked and the water dissolved (about 8 minutes). 6. Remove the bay leaf, turn the heat to very low and add remaining curry mix, turmeric and butter. 7. Poach the eggs in separate pot with the splash of vinegar. 8. The fish should be ready now. Remove the cardamom and bay leaf and tip the juices into rice mix, along with remaining lemon juice. 9. Stir through rice mix and flake the fish. 10. Serve, garnished with coriander and parsley and topped with the poached eggs. • Recipe courtesy @Morningyum on Instagram.