Kedgeree
 
  2    Naturally smoked haddock fillets
       - (150 g ea)
280 g  Veetee Dine-in basmati rice -OR-
150 g  Basmati rice
  2    Eggs
 25 g  Butter
  1 sm Onion or shallot
  1 ts Ground cumin
  1 ts Ground turmeric
  1 ts Ground chilli
  1 ts Curry powder
  1 tb Flour
  2 tb Creme fraiche or thick cream
 10 g  Cilantro
  1    Lime
 
Preparation time: 10 minutes
Cooking time: 20 minutes
 
If cooking the rice from scratch, wash it until the water runs clean
and place in a saucepan with 225 ml cold water. Bring to the boil,
cover, then turn the heat as low as possible. Cook for 10 minutes,
take off the heat and leave without removing the lid for 10 minutes.

Boil the eggs in a small pan of water for 9 minutes. Drain, crack the
eggs all over and peel under cold running water. Meanwhile, place the
haddock fillets in a large frying pan or any pan that can hold them
in a single layer. Add 300 ml cold water. Simmer for 5 to 6 minutes
until cooked through. Strain the cooking water into a jug. Leave the
fish to cool. Peel and finely chop the onion. Melt the butter in a
small pan and gently soften the onion. Stir in the cumin, turmeric,
chilli, and curry powder, stir-frying for a couple of minutes before
stirring in the flour. Remove from the heat and gradually stir in the
strained-fish cooking water, using a whisk if necessary to ensure a
smooth, thick sauce. Simmer for 5 minutes. While thats happening,
cook the Veetee Dine-in rice according to the packet instructions,
stir-fried or microwaved for 2 minutes.

Stir the creme fraiche into the sauce and remove from the heat. Flake
the fish directly into the sauce. Fork up the rice and divide between
two warmed plates (or one big platter) and spoon the fishy sauce over
the top. Quarter the eggs lengthways and arrange on top. Coarsely
chop the coriander leaves and scatter over the dish.

Serve with lime wedges.

Tip:

I would highly recommend the Veetee Dine-In Rice. This rice is
fantastic and completed the dish for us!

Yield: 2 Servings