Mary Biggs' kedgeree
( SERVES 4 )
Photo by Elizabeth Clarkson
|2||Leeks, finely chopped|
|2||Celery stalks, finely chopped|
|1||Red chilli, small, seeded and chopped|
|1 clove||Crushed garlic|
|1 Tbsp||Olive oil|
|2 tsp||Curry powder|
|1||Lemon, zest & juice|
|1 tsp||Ground turmeric|
|1 cup||Basmati rice|
|1||Preserved lemon, finely chopped|
|1 bunch||Coriander, finely chopped|
|1 fillet||Smoked fish, or smoked salmon|
|6||Sun-dried tomatoes, finely sliced|
|1 to taste||Salt & freshly ground pepper|
|4||Eggs, soft boiled|
|1 to garnish||Parsley, or coriander|
- Add the leeks, celery, garlic and chilli to a heavy saucepan with the oil and stir well over a gentle heat.
- Let the vegetables sweat for 5-10 minutes without colouring.
- Stir in the curry powder, turmeric and lemon zest and juice.
- Soak the rice in cold water for 30 minutes.
- Rinse, drain then cook in 2 cups water until it has all been absorbed, leaving the rice soft and fluffy.
- Stir in the preserved lemon and coriander.
- Flake the fish into the pan with the vegetables, then add the tomatoes and rice.
- Mix well with a fork. Season to taste. Keep it hot.
- To serve, pile the kedgeree onto heated plates.
- Add the egg halves and garnish with chopped herbs.