Kedgeree recipe by Keenan Blake
1 cup basmati rice
350g to 400g haddock
1 onion, chopped
1 red chilli, chopped
3 cloves garlic, chopped
1/2 cup coriander, chopped
4 hard boiled eggs (2 chopped and 2 sliced into quarters)
1 tablespoon turmeric powder
1/2 tablespoon garam masala
Salt to taste
5 tablespoons butter or ghee
I lemon
Boil basmati rice with salt until cooked, but not soft. In a saucepan fry the haddock for 7 mins until cooked. Flake the haddock with a fork and remove from the saucepan and set aside. In the same pan add the butter or ghee, fry together the garlic and onions for 5 mins on low heat. Add the turmeric powder and garam masala in. Cook further for 3 mins. Add the rice, haddock, 2 chopped boiled eggs, red chilli and coriander. Mix everything together. Remove from the stove and add the sliced boiled eggs on top. Squeeze the lemon juice all over the top of the kedgeree.
