Kedgeree

The ‘Whoops!’ counter at my local ASDA rarely serves up much worth blogging about, but I always make a point of having a good nose through it regardless.

On a recent trip I picked up some steak mince (currently residing in the deep-freeze, awaiting a calling more exciting than spaghetti bolognese) and some smoked basa fillets. It speaks to the eating habits of our neighbours that, without fail, you can find basa adorned with a glorious bright yellow sticker in ASDA Reddish.

Like seemingly everybody else, we don’t buy fish with enormous regularity, but I figured this time they’d be worth every penny of their discounted £1.51 price tag.

For an Easter Monday brunch, I’m slinging them in with some store cupboard staples to make a simple kedgeree. The only things I needed to buy in were eggs.

Serves: 2-3 (hunger dependent)

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients:

  • 2 smoked basa fillets
  • 1 mug of white rice
  • 1tsp curry powder (strength of your choice)
  • 1/2tsp salt
  • 1 egg (per person)
  • 1 red onion, finely diced
  • 1tbsp lemon juice (bottled will do)
  • Butter

Method:

  1. Poach the fish in water in a wide pan for a few minutes, until just cooked through. Remove from the water and let it cool enough that you can flake into pieces.
  2. While it’s poaching, boil white rice in a pan and, once cooked, drain and refresh with cold water to remove starch. This’ll keep it fluffy. Set aside.
  3. Separately, boil the eggs for 7 minutes, then removed and plunge into cold water (a mug will do). Remove the shells but leave whole until ready to serve.
  4. Fry the onion in a knob of butter to soften. After 5 minutes, add the curry powder and salt. Cook for a minute or so longer.
  5. Add another knob of butter, then tip in the rice and stir continuously to ensure it’s piping hot.
  6. Fold in the flaked fish and lemon juice, then plate up immediately.
  7. Top with the eggs (quartered) and some freshly-milled black pepper.

 

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