Kedgeree


Julia Beynon
March 22, 2011 4:30AM (UTC)

Ingredients

  • 1 pound fleshy fish, cut into 1-inch chunks (I like using cod, scrod, haddock or salmon; they tend to remain nice and chunky. But you can use skinny fish like flounder and such. No biggie IMO, it's your dinner. Do what you like.)
  • 1 tennis ball-size yellow onion, chopped (or a smaller onion and 4 scallions)
  • 2 cloves garlic, chopped
  • 1 heaping tablespoon curry powder
  • 4 cups hot, cooked rice (About 1½ cups raw. I like to use long grain brown rice, much to my husband's dismay, but I do what I can to get whole grains into our diet.)
  • 1 cup grape tomatoes, halved
  • 4 hard-boiled eggs, quartered
  • 1 bunch cilantro, or to taste, chopped
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh lemons, to taste, quartered

Directions

  1. Season fish with salt and pepper.
  2. Cover the bottom of a large sauté pan with oil and heat over medium heat.
  3. Add onion to the oil and let it sizzle up a bit. Don't brown it, but cook, stirring, until it's translucent. Add garlic and curry, stir until you can smell it being nice in there and everything is a golden-orangey color.
  4. Add fish and stir occasionally until the fish is just about cooked through and beginning to flake up. Season with salt and pepper. Turn off the heat but keep the pan on the burner.
  5. Add the rice, tomatoes and cilantro, and stir gently to combine. Add a little more oil if it seems dry, and adjust seasoning with salt and pepper.
  6. Add 3 of the quartered eggs and carefully stir (don't worry if they break up, that's why you kept one behind).
  7. Serve in a bowl garnishing with remaining egg quarters and wedges of lemon (maybe a bit more cilantro too).
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