Capefishkedgeree Recipes

CAPE FISH KEDGEREE

Steps:

• Slowly saute onions in butter til deep golden brown.
• Add curry powder and stir fry for 2 minutes.
• Place haddock, rice and sultanas over onion and toss lightly to combine.
• Season to taste.
• Place tomatoes over rice mixture, place lid on skillet, lower heat and let tomatoes sweat til cooked - about 30 minutes.
• Adjust seasoning at this point.
• Chop up two eggs and sprinkle this over the tomatoes.
• Slice the remaining eggs into wedges and use these for garnish.

KEDGEREE

Steps:

• Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
• Fry the onion gently in the butter with the garam masala and turmeric until softened.
• Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.