jamie oliver's kedgeree
rating:altered by Sasha
serves four people
4 eggs, hardboiled
680g smoked haddock fillets
2 bay leaves
250g basmati rice
115g butter or a couple of tablespoons olive oil
1 medium onion or equivalent spring onions, finely chopped
1 clove garlic, finely chopped
2.5 teaspoonsful curry powder (I favour Madras curry powder)
juice of 1 lemon
2 good handfuls of chopped parsley or coriander
[optional additions: 2 tbsps double cream; 250g thawed prawns]
put haddock fillets in large frying pan with bay leaves. Pour on cold water. Bring to boil and simmer for about 5 mins, until the fish is cooked. Remove fish from pan and, when cool enough to handle, remove skin, flake fish into chunks and set aside.
cook rice in salted water for about 10 mins. Drain. Refresh with cold water, drain again and leave in the fridge until you need it.
melt butter/heat olive oil into pan over low heat, then add onion and garlic. Soften gently without colouring for about 5 mins. Add curry powder and cook for 2 mins more. Add the juice of one lemon. Add the fish and rice (plus cream and prawns if you're using them) to the pan and heat gently through. Add parsely/coriander and stir to incorporate. Finally, put into a warm serving dish with and top with the eggs cut into quarters. Serve with chilli flakes and a lemon cut into wedges.
