One of my absolute favourite dishes and a really tasty combination of flavours – the fried onion topping and soft-boiled egg complement the smoky fish and spiced rice. Check halfway through cooking and if a little dry, add more stock. For more crunch and extra flavour, add a topping of about 25g toasted flaked almonds.
COOK TIME 30 minutes
400g (14oz) undyed smoked haddock fillet, skin on
30g (1oz) butter
2 tbsp olive oil
1 onion, chopped
300g (11oz) basmati rice
1 tbsp curry powder
1 tsp ground turmeric
500ml-600ml (18 oz-1 pint) vegetable stock
150g (5oz) button mushrooms, sliced
juice of 1 small lemon
4 tbsp double cream
salt and freshly ground black pepper
1 large onion, sliced thinly
3 large eggs
1⁄2 small bunch of coriander, chopped
- Preheat the oven to 200C/180C fan/gas 6.
- Lay a piece of foil on a baking sheet. Sit the haddock, skin side down, on top and place half the butter on top of the fish. Season with pepper and a little salt, then fold in the sides of the foil to make a parcel, scrunching together the open edges to seal.
- Bake for 15-18 minutes or until the fish is cooked. It should be opaque and flake easily. Peel off the skin, removing and discarding any obvious bones, and set aside, keeping it wrapped in foil so it stays warm and holds the juices.
- Meanwhile, pour half the oil into a large frying pan over a high heat. Add the onion and fry for 2-4 minutes. Add the rice, curry powder and turmeric and stir together for about a minute, so that the rice is coated in the spices.
- Pour in 500ml (18 oz) of the stock, cover with a lid and bring to the boil. Allow to boil for 2 minutes, then reduce the heat and simmer very gently for 12-15 minutes, adding more stock if needed, or until all of the liquid has been absorbed and the rice is just cooked but still with a slight bite. Remove from the heat and set aside with the lid on while you finish making the kedgeree.
MARY’S CLASSIC TIPS
Soft-boiled eggs are delicious, if tricky to peel! The secret is to use week-old eggs rather than ultra-fresh ones. Plunging into cold water after boiling is also important – it stops the egg from overcooking, prevents a black ring from forming around the yolk and helps loosen the shell.
To peel a boiled egg, tap gently round the shell and roll it gently in your hands to help to loosen the white from the membrane. Peel with your fingers or use a spoon to help ease the shell off. Keeping an egg in water while peeling can also help.
SAVE 20 PER CENT ON MARY’S NEW BOOK
Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15.