Thai Kedgeree

June 17, 2011

The Boy loves Kedgeree and I don’t make it nearly enough, it is such a tasty healthy breakfast/lunch or dinner.

I like to make mine slightly Thai style with a few extra ingredients, now I rarely make it the normal way.

You need (for 4)
3/4 fillets undyed smoked haddock (or any flaky white fish)
300g brown rice
1 tin coconut milk
1/2 red chillies, finely chopped
6-8 eggs
1 onion, finely chopped
1 bunch coriander, coarsely chopped
sea salt and black pepper
olive oil

1. Firstly get your rice going, I cook mine for about 10 minutes as I like some bite. Also pour the coconut milk into a large pan and bring to the boil.

2. Heat the oil in a pan and add the onion cooking until soft and starting to brown, then add the chilli and cook for a further 3 minutes.

3. When the coconut milk has heated up, turn down to a medium heat and add the fish, poaching for about 7 minutes but keep your eye on them it really depends on the size and shape of your fish.
At the same time start to boil your eyes, ideally you want to boil 4 to chop and throw in the mix and some boiled a little soft for the top but this can be tricky when you have so many things on the go! (I didn’t bother this time!)

4. When the fish is done, drain the coconut milk into a jug and pop the fish in with the onion and chilli mix.

5. Then when the eggs are done, shell and chop half of them and pop them in the mix as well, shell and put the others to one side.
The drain and add your rice, and mix well. Add half of your chopped coriander. Squeeze in the juice of 1 lime and season to taste. This is where I then add some coconut milk, you don’t need to do this it just adds a nice sweetness and makes the kedgeree a bit wetter. Again add to taste.

6. Serve into bowls, top with the rest of the eggs, chopped in half with more coriander and lots of black pepper and more lime juice.



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