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Kedgeree with Crispy Shallots

Jo Pratt
Perfect for breakfast, lunch or dinner, a really delicious kedgeree made with rice, lentils and coconut milk
5 from 1 vote
Total Time 45 mins
Course fish
Cuisine British
Servings 4
Calories 546 kcal

Ingredients
 

  • 60 g puy lentils
  • 200 g basmati rice
  • 50 g butter
  • 1 onion finely chopped
  • 1 green chilli deseeded and finely chopped
  • 2 cm piece of fresh ginger peeled and grated
  • 1 tbsp mustard seeds
  • 1 tbsp mild curry powder
  • 400 ml light coconut milk
  • 2 shallots
  • 1 tbsp cornflour
  • 1 tbsp sunflower oil for frying
  • 4 eggs
  • 1 tbsp dill chopped
  • 1 tbsp coriander/cilantro chopped
  • 1 lemon juice
  • 1 pinch smoked flaked sea salt standard sea salt is fine, if smoked is unavailable
  • fine ground black pepper
  • coriander leaves and dill fronds to serve

Instructions
 

  • Put the lentils ina pan of boiling water and cook until tender, according to the pack instructions. Drain,keep warm and set aside.
  • Wash the rice well under the cold tap to remove excess starch.
  • Heat a large frying pan over a low-medium heat and add the butter. Once hot, stir in the onion, chilli and ginger.
  • Cook for around 10 minutes until the onion is softened, then add the mustard seeds and curry powder.
  • Continue to cook for a minute or so, then add the rice stirring around to coat in the spiced butter..
  • Pour in the coconut milk and 200 ml/7 fl oz/scant 1 cup of water. Increase the heat, bring to the boil, cover with a lid, then reduce the heat.
  • Simmer for 12-15 minutes until all of the liquid is absorbed but the kedgeree has a loose creamy texture.
  • Slice the shallots into rings and lightly coat in the cornflour. Heat about 5 cm/2 inches of oil in a small saucepan, and heat until shimmering. fry the shallots for about 1-2 minutes to crisp up and become lightly golden. Drain on kitchen paper ans sprinkle with salt.
  • Bring a pan of water to the boil and add the eggs. Return to a simmer and cook for 7 minutes. Remove from the pan and when cool enough to handle, peel and cut into quarters.
  • Stir the cooked lentils, chopped herbs and lemon juice into the kedgeree. Season with salt and pepper. Spoon onto plates and top with the boiled eggs, herb leaves and fronds and scatter with the crispy shallots.

Notes

Traditionally, smoked haddock is poached in milk and that milk is then used to cook the kedgeree rice. By all means give that a go as it adds a smoky, flaky flavour throughout the dish. But i you want to include fish in individual portions of the kedgeree, rather than the whole lot, simply poach small fillets of smoked haddock (around 125 g/4 1/2 oz per person) in a separate pan of simmering diary milk (not the coconut milk used in this recipe)/ Poach for about 5 minutes until cooked through. For added flavour add black peppercorns and a bay leaf to the milk. Flake the poached haddock on top of individual bowls of kedgeree when serving and top with herbs, eggs and shallots.

Nutrition

Calories: 546kcalCarbohydrates: 62gProtein: 14gFat: 25gSaturated Fat: 14gCholesterol: 190mgSodium: 290mgPotassium: 273mgFiber: 6gSugar: 3gVitamin A: 565IUVitamin C: 19.3mgCalcium: 80mgIron: 3.3mg
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