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Indian Flavour Shot Kedgeree

A classic rice dish with smoked mackerel and egg, flavoured with Indian spices.

10 mins Prep Time 35 mins Cook Time
10 mins Prep Time
35 mins Cook Time
  • Place the fish into a deep pan, pour over the milk, cover and bring to the boil. Take off the heat and allow to stand covered for 5 minutes to cook through.

  • Spoon the flavour shot and onion into a sauté pan, cook on a medium heat for 7-8 minutes, stirring. Lift the fish from the milk with a slotted spoon, discard the skin and bones, cover to keep warm and set aside. Reserve the milk.

  • Add the rice to the onion mix, keep stirring for 1 minute, so that the rice is coated, then add the peas and stir through. Pour in the reserved milk and water. Bring to the boil, simmer for 8 minutes, covered. Turn the heat off and rest for 10 minutes, covered.

  • Lay the whole pieces of fish on top of the rice. Cover and leave to stand for the flavours to combine. Meanwhile, put the eggs in a pan, cover with cold water, bring to the boil and then simmer for 6 minutes. Remove from the heat and plunge into cold water to prevent the eggs discolouring. Crack and remove the shells, then quarter the eggs.

  • To serve arrange the eggs over the rice and flake the fish into big pieces with a fork.

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