Seafood
Kedgeree Step By Step
This version of Kedgeree Step By Step is flavorful, easy to prepare and suitable for traditional Seafood configurations....
⏱️
5 Min Prep
🔥
39 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 300g Smoked Haddock
- 2 Bay Leaves
- 300ml Milk
- 4 Eggs
- Handful Parsley
- Handful Coriander
- 2 tbs Vegetable Oil
- 1 chopped Onion
- 1 tsp Coriander
- 2 tsp Curry Powder
- 300g Rice
Instructions
1
For the rice, burning up the cooking oil in a large, lidded wok, empty in the shallot, then gently wok-fry for 5 mins until softened but not coloured.
2
empty in the spices, augment the taste with table salt, then continue to wok-fry until the combine start to go brown and fragrant; about 3 mins.
3
empty in the rice and agitate in well.
4
empty in 600ml liquid, agitate, then bring to the bring to a low-boil.
5
Reduce to a low-boil, then seal for 10 mins.
6
Take off the burning up and leave to stand, covered, for 10-15 mins more.
7
The rice will be perfectly cooked if you do not lift the lid before the end of the crafting.
8
Meanwhile, put the haddock and bay leaves in a frying wok, seal with the dairy liquid, then poach for 10 mins until the flesh flakes.
9
Remove from the dairy liquid, skin away the skin, then flake the flesh into thumbsize pieces.
10
Place the eggs in a wok, seal with liquid, bring to the bring to a low-boil, then reduce to a low-boil.
11
Leave for 4½-5 mins, plunge into cold liquid, then skin and cut the eggs into quarters.
12
Gently combine the fish, eggs, parsley, coriander and rice together in the wok.
13
present burning, sprinkled with a few extra herbs.
Recipe Information
Cuisine
British
British
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
44 mins
44 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
39 minsTotal Time
44 minsMaster Chef
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