Ep 02 - Justine Drake - Basmati Rice Kedgeree

Basmati rice kedgeree
Serves 4

1 Tbsp (15ml) Flora canola oil
1 large onion, chopped
1 tsp (5ml) Cook Additions garlic, chilli and ginger paste
1 heaped Tbsp (20ml) PnP curry paste
6 -- 8 fresh curry leaves
Juice of 1/2 lemon
1 Tbsp (15ml) chutney (or more to taste)
¼ cup (60ml) fish or chicken stock or water
2 ripe, medium sized tomatoes, peeled and chopped
4 haddock fillets, poached in milk
2 cups cooked brown basmati rice
1 can (410g) PnP lentils, drained
2 extra large free range eggs, boiled and quartered
Fresh coriander

Heat oil in a large pan or wok. Add onion and fry to soften. Add pastes and curry leaves and stir fry until aromatic. Mix lemon juice, chutney and stock together and add to onion mixture.
Add tomatoes and cook for 5 minutes. Flake fish. Add rice, lentils and fish and gently toss to combine and reheat. Season to taste and top with boiled egg and fresh coriander.

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People & Blogs

Tags:

• Hello Doctor
• Health
• Lifestyle
• food
• cooking
• nutrition
• recipe
• Chef
• Justine Drake
• Basmati
• rice
• Kedgree
• low GI
• GI
• Glycemic Index
• haddock