Kedgeree with smoked haddock & cod loin (Serves 2)
Total Steps
9
Ingredients
15
Tools Needed
1
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Biagios FeastsIngredients
- 350 g smoked haddock and cod loin
- 2 boiled eggs
- 120 g basmati and wild rice
- 1 cup hot water
- 1 large chopped onion
- 2 cloves garlic
- 1/2 teaspoons chilli flakes
- 1 teaspoons garam masala
- 3 pods cardamon pods
- handful green beans
- 100 g chestnut mushrooms
- 1 teaspoons fresh chopped parsley
- to taste Salt and pepper
- oil
- chilli oil(optional)
Instructions
Step 1
In a non stick pan, heat some oil, cardamon seeds and chilli flakes for 2 minutes on a low heat,
Step 2
Add the onions, garlic and heat until nice and soft,
Step 3
Add the rice, hot water, stir and bring to the boil. Once the water is boiling, place a lid on the pan, turn the heat down and cook for a further 20 to 25 minutes. Do not lift the lid for the duration,
Step 4
When there is 15 minutes left for the rice to cook, set up the steamer (or packet instructions e.g. boil in pan of water), add the fish to steam for 15 minutes,
Step 5
In the last 5 minutes of the fish cooking add the mushrooms and beans to the steamer,
Step 6
Stir the rice, and check there is no excess water (which it shouldn’t have),
Step 7
Carefully flake the fish into the rice, then chopped mushrooms, beans and stir,
Step 8
Spoon into plates and add the sliced boiled egg, seasoning and the a sprinkle of fresh parsley,
Step 9
I like to drizzle some chilli oil on top for an extra kick.