Kedgeree
By Camden Hauge, founder and head chef at Egg
‘The combination of brain-fueling oily fish, good cholesterol packed egg, and healing turmeric makes this cosy comfort classic a secret super food!’
Ingredients
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp curry powder
• 300g long grain rice, eg basmati, rinsed under cold water
• 300g smoked oily fish fillet, eg haddock
• 300ml whole milk or cream
• 2 bay leaves
• 4 eggs
• 1 handful chopped parsley and/or coriander
Method
Rice
1 Heat oil in a large, covered pan. Add the onion and gently fry for 5 minutes until soft and clear. Add spices, season with salt, then continue to fry until the mixture starts to brown and smell fragrant; this should take around three minutes.
2 Stir rice into a large, heatproof pot. Stir in 600ml water and bring to a boil. Reduce to a simmer and cover for 10 minutes. Take the rice off the heat and leave it to cool for 10-15 minutes. Be sure not to lift the lid to check on the rice until after 10 minutes!
Fish
If uncooked, poach the fish in milk with bay leaves for around 10 minutes or until fish flakes.
Eggs
Poach eggs in boiling water with a swirl of vinegar until yolk is to desired consistency.
Combine
Gently mix the fish and most of the herbs into the rice in the pan. Finish with a glug of whole milk or cream or a knob of butter for richness. Spoon into bowls and top with a poached egg. Sprinkle with sea salt, pepper and the remaining herbs.
