First, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add all the spices and cook for another minute to release the flavours. Add the fish stock, bring to the boil and allow to reduce by half. Pour in the cream and simmer gently for 15 minutes. Blend the sauce in a liquidiser until smooth and strain through a fine-meshed sieve. Check the seasoning.
Wash the rice a couple times in cold water to remove starch then cook it in plenty of boiling, salted water for about 12-15 minutes until it’s just cooked. Briefly drain in a colander and return to a pan off the heat with a lid on. This allows the rice to steam dry and gives it a fluffy. light texture.
To serve the kedgeree, reheat the curry sauce and add the cooked smoked haddock and parsley. Put the rice into a bowl, spoon over the fish and sauce, then scatter over the egg.
First, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add all the spices and cook for another minute to release the flavours. Add the fish stock, bring to the boil and allow to reduce by half. Pour in the cream and simmer gently for 15 minutes. Blend the sauce in a liquidiser until smooth and strain through a fine-meshed sieve. Check the seasoning.
Wash the rice a couple times in cold water to remove starch then cook it in plenty of boiling, salted water for about 12-15 minutes until it’s just cooked. Briefly drain in a colander and return to a pan off the heat with a lid on. This allows the rice to steam dry and gives it a fluffy. light texture.
To serve the kedgeree, reheat the curry sauce and add the cooked smoked haddock and parsley. Put the rice into a bowl, spoon over the fish and sauce, then scatter over the egg.
