Kedgeree (British Curried Rice With Smoked Haddock)

Name: Kedgeree (British Curried Rice With Smoked Haddock)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 1 bay leaf; 1 Tbsp butter; 3 Tbsps curry powder; 4 eggs; 118 milliliters chopped fresh cilantro leaves; 1 teaspoon medium clove garlic, finely chopped (about; 237 milliliters jasmine rice; 4 servings Kosher salt and freshly ground black pepper; 1 lime cut into 8 wedges; 1 Tbsp fresh juice from 1 lime; 237 milliliters milk; 237 milliliters medium onion, finely chopped (about; 59 milliliters sliced scallions; 227 grams smoked haddock; 1 Thai chili, seeded and chopped (optional)

The recipe Kedgeree (British Curried Rice With Smoked Haddock) could satisfy your Scottish craving in about 25 minutes. For $2.46 per serving, you get A mixture of lime, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Cover the eggs with cold water and bring to a simmer; cover and remove from heat.

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Water

Egg

Let sit for 6 minutes then shock under cold water. Peel under cold running water, then quarter. Set aside.

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Water

Bring 2 cups of water to a simmer, add rice and return to a simmer for 5 minutes. Turn heat to low, cover and allow rice to steam until water is fully absorbed and rice is cooked, about 18 minutes.

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Water

Rice

Place smoked haddock, milk, and bay leaf in a saucepan and bring to a simmer. Cook until haddock flakes easily, about 5 minutes.

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Smoked Haddock

Bay Leaves

Haddock

Milk

Equipment you will use

Sauce Pan

Remove from heat and remove haddock from milk and gently flake with your fingers;

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Haddock

Milk

Remove any bones.

Remove bay leaf from milk and discard; reserve milk.

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Bay Leaves

Milk

Melt butter in a large skillet over medium heat; when butter is melted, add onion, garlic, and optional chili. Cook, stirring frequently, until onions are soft and garlic is aromatic, about 6 minutes.

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Butter