James Martin’s mild kedgeree is perfect for a weekend brunch and on the table in half an hour.
Ingredients
-
- ½
onion, finely chopped - 55g/2oz
butter - 300g/10½oz
basmati rice - 1 tsp madras
curry powder - freshly grated
nutmeg - 200ml/7fl oz
milk - 110ml/4fl oz
double cream - 300g/10½oz naturally
smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunks - sea salt and cracked
black pepper - small bunch
parsley, chopped - 3 hard-boiled
eggs, shelled and halved - good pinch cayenne and freshly ground
nutmeg (optional)
- ½
- To serve
-
- knob of
butter - wedges of
lemon
- knob of
Preparation method
-
Cook the onion gently in the butter for a few minutes, then add the rice.
-
Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
-
When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
-
Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.