- 500ml Double Cream
- 5gr Cumin Seeds
- 5gr Curry Powder - Mild
- 1L Fish Stock
- 10gr Garlic
- 30gr Ginger
- 50gr Madras Curry Paste
- 75gr Whole Onion
- Salt and pepper to taste
- 500ml Kedgeree Sauce
- 4Soft Poached Egg
- 400gr Smoked Haddock, cooked in Milk and flaked x
- ½ a supermarket bunch Parsley, chopped
- 250gr (uncooked weight) Basmati Rice
Kedgeree
Richard Liversidge
11th October 2018
Kedgeree
This recipe is from Corbin & King apprenticeship scheme
Ingredients
Method
Sauce Method
1. Peel the onions, ginger and garlic and dice finely.
2. In a large flat-bottomed pan cook the vegetables in vegetable oil for 5 minutes, until soft. Do not allow to colour.
3. Add the curry powder and cumin seeds; cook for 3 more minutes. Stir and do not allow to catch.
4. Add the curry paste and cook, stirring for 2 more minutes.
5. Add the fish stock and reduce by three quarters. Water and a fish stock cube can be a good alternative.
6. Add the double cream and simmer for 10mins until thickened. Blend and pass through a sieve.
7. Season with salt, pepper and Lemon juice.
Kedgeree Method
1. Cook the rice as per packet instructions with 1 level teaspoon of ground turmeric.
2. Warm the sauce and add the rice until you have the correct consistency. Should be similar to a thick rice pudding.
3. Add the smoked haddock and gently warm through. Finish the kedgeree with the chopped parsley, salt and pepper, top with a soft poached egg and serve.
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