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A spicy Indian treat, this kedgeree fish recipe includes portobello mushrooms, basmati rice and a whole mix of subtle spices! Add a boiled again on top to fill your meal with great textures!
- 200g Portobello mushrooms, sliced
- 270g smoked haddock, cut into 2cm cubes
- 4 eggs
- 200g wholegrain basmati and wild rice
- 600 ml water
- 1 tsp mild curry powder
- 2 green cardamon pods, bashed with the back of a knife
- Enough milk to cover the fish in a pan (approx. 400ml)
- 2 tbsp olive oil
- 4 tbsp coriander leaves, roughly chopped plus extra to garnish
- 2 tsp garam masala (optional)
- Salt to season
- Rinse the rice, drain and add to a saucepan with the water, salt and curry powder. Put a lid on the pan, bring to the boil then reduce to a simmer for 25 minutes. Stir in the coriander and cumin
- Meanwhile, half fill another saucepan with water and bring to the boil. Gently lower the eggs in and boil them for 7 minutes. Remove from the water and run under cold water for 1 minute to cool them down and stop the cooking. Once they are cool enough to handle, peel them and cut into quarters
- Put the chunks of fish in the pan and cover with milk. Bring to the boil then simmer for 4 minutes. Turn the heat of and set aside
- Grill or fry the mushrooms with a little olive oil until soft and starting to colour
- Gently mix the fish, mushrooms and coriander leaves through the rice, adding a little of the milk to loosen it as you go so it ends up nicely moist. Sprinkle over the garam masala if using
- Divide the kedgeree between 4 bowls and top with some quarters of egg and some more coriander leaves