Ingredients
2 large eggs
700g smoked kipper fillets, pinboned
4 bay leaves
1 ½ basmati rice
3 ½ cups of water
sea salt
110g butter
1 tsp ground ginger,
1 bunch of spring onions, finely chopped
1 clove of garlic, finely chopped
1 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
2 handfuls of fresh coriander, leaves picked and chopped
1 fresh red chilli, finely chopped
100g natural yoghurt
Method
Boil the eggs for 3 minutes, then hold under cold running water till cool enough to peel
Put the fish and bay leaves in a shallow pan with enough water to cover, bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin and bones the from fish, flake into chunks and set aside.
Place the rice and water into a saucepan bring to a boil, turn down to a simmer for 10 minutes with a lid on, once all the water is absorbed and the rice is cooked spoon it into a large bowl and allow to cool.
Melt the butter in a pan over a low heat, add the ginger, onion and garlic and cook for about 2 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
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