Kedgeree Recipe

How to Make Kedgeree

1. Boil 6 large eggs for 10 minutes.
2. Immediately transfer eggs to an ice bath to stop cooking and cool.
3. Place 1 pound firm white fish fillets (cod, haddock, or pollock work well) and 2 bay leaves in a shallow pan. Add enough water to cover the fish completely.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Remove fish from pan and set aside to cool slightly.
6. Once cool enough to handle, remove the skin from the fish and flake it into large chunks. Set aside.
7. Cook 1 cup of basmati rice in 2 cups of salted water for about 10 minutes, or until tender but not mushy. Drain well.
8. Rinse the cooked rice under cold water to stop the cooking process. Drain again, and set aside to cool completely. Refrigerate until ready to use.
9. Melt 2 tablespoons of butter or ghee in a large pan or skillet over medium-low heat.
10. Add 1 tablespoon finely minced ginger, 1/2 medium finely chopped onion, and 2 cloves minced garlic to the pan.
11. Cook, stirring occasionally, until softened (about 5 minutes). Stir in 1 tablespoon curry powder and 1 teaspoon mustard seeds.
12. Cook for another 2-3 minutes, stirring frequently, until fragrant. Add 1 (14.5 ounce) can of diced tomatoes (drained), and 1 tablespoon of fresh lemon juice.
13. Gently quarter the cooled, hard-boiled eggs.
14. Add the flaked fish and cooked rice to the pan. Stir gently to combine and heat through.
15. Add the quartered eggs, 1/4 cup chopped fresh coriander (cilantro), and a pinch of red pepper flakes (or more, to taste). Stir gently to combine and heat through.
16. Transfer the Kedgeree to a warm serving dish.
17. In a small bowl, combine 1/4 cup chopped fresh coriander and 2 tablespoons of plain natural yogurt. Serve the mixture alongside the Kedgeree.