Spiced Coconut Kedgeree

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Step 1.

Prep your veg. Dice your onion, then roughly chop your coriander.

Step 2.

Add the eggs to a small saucepan and cover with water, bring to boil and simmer for 6 minutes. Once cooked, leave eggs in a bowl of iced cold water to cool down.

Step 3.

In another saucepan, place the haddock and cover it with some water. Add your kaffir lime leaf and bring to a boil. Turn down the heat to a gentle simmer and poach for 5 minutes.

Step 4.

Remove the fish and the kaffir lime leaf from the pan and set to the side - you can flake the fish at the end.

Step 5.

On a medium heat, add a tbsp of oil in a large saucepan and sauté your onion.

Step 6.

Add the mustard and cumin seeds to the saucepan and heat for a couple of minutes

Step 7.

Grate your lemon zest, ginger and garlic into the pan. Sauté these ingredients for a minute, and then add the curry powder, kaffir lime leaf, a squeeze of lemon juice and zest and add salt, pepper and a tbsp oil.

Step 8.

Stir through the Tilda Coconut Rice and add 2 tbsp water to loosen up the mixture.

Step 9.

When cooked through take off the heat, flake in the fish and season with a tbsp of oil, salt and pepper.

Step 10.

Peel your eggs and cut into quarters.

Step 11.

Plate up the rice and serve with the quartered eggs and sprinkle on some chopped coriander

You want chunks of fish to serve, so make sure you only lightly flake it to maintain that texture.

1 Onion
Handful of Coriander
2 Eggs
350g Skinless Smoked Haddock
1 Makrut Lime Leaf
1 Tbsp Mustard Seeds
1 Tbsp Cumin Seeds
1 Knob of Ginger
1 Garlic Clove
1 Lemon
1 Tbsp Curry Powder
2 x 250g Pouches of Tilda Coconut Cooked Rice
Vegetable Oil