Asian Coconut Kedgeree
This Asian-inspired recipe is a delicious combination of smoked haddock, eggs and spices. Garlic, coriander, cumin and ginger are all perfectly balanced out with our creamy Coconut rice.
Tildalicious tip: make sure the fish is flaked lightly, as you want whole pieces to serve
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 2 pouches Tilda Coconut Basmati Rice
- 1 kaffir lime leaf
- 2 eggs
- 1 knob of ginger
- 1 onion
- 1 garlic clove
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp curry powder
- 350g skinless smoked haddock
- Handful of coriander leaves
- 1 lemon
- Oil
- Salt
- Pepper
How to make Asian Coconut Kedgeree
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In a small saucepan, cover eggs with water, bring to the boil and then simmer for 6 minutes. Once cooked, add eggs to ice cold water so they can cool
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Cover the haddock and 1 kaffir lime leaf in some water in a saucepan. Poach for 5 minutes on a simmering heat
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Remove the fish and leaf from the pan and leave to the side. You can flake your fish at the end
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Add a tbsp of oil over a medium heat in a large saucepan and saute the finely diced onion. Then add the mustard and cumin seeds and heat for a few more minutes
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Stir in the peel, grated ginger and garlic and saute for a minute before adding curry powder, kaffir lime leaf, a squeeze of lemon juice, zest, salt, pepper and a tbsp of oil
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Stir through the Tilda Coconut rice and add 2 tbsp of water to loosen up the mixture
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Once cooked, remove from the heat, flake the fish and season with a tbsp of oil, salt and pepper. Then de-shell the two eggs and quarter them
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Serve up the rice and add the quartered eggs. Then sprinkle on some chopped coriander
