Classic Kedgeree With Roasted Tomatoes
Rich and comforting, kedgeree is a supper staple! Made with smoky fish, golden-fried onion, basmati rice, spices and a perfectly boiled egg. Our version is served with slow roasted tomatoes on the side for sweetness.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 180°C/ 160°C (fan)/ gas 4
Boil a kettle
Cut your cherry tomatoes in half and add them to a baking tray with a pinch of salt, sugar, pepper and a drizzle of olive oil
Put the tray in the oven for 15-20 min or until softened – these are your roasted tomatoes
While the tomatoes are roasting, peel and finely chop your brown onion[s]
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a very large knob of butter over a medium heat
Once melted, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened but not coloured
While the onion is softening, add your egg[s] to a pot of boiled water with a pinch of salt over a high heat (the salt prevents the egg from cracking)
Once boiling, cook for exactly 7 min for a perfect, mid-boiled egg
Meanwhile, fill a bowl of very cold water with ice (Gousto's ice packs are perfect) ready for cooling your egg[s] quickly later
Once the onion has softened, add your curry powder and ground turmeric and cook for 1 min or until fragrant
Add your basmati rice and cook for 1 min further, stirring to coat the grains in all of the spices
Add 300ml [390ml] [600ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook, covered, for 10-12 min
While the rice is cooking, pat your smoked basa fillet[s] dry with kitchen paper and season with a pinch of salt and pepper
Chop your parsley finely, including the stalks
Once the egg[s] is done, drain and add to the ice water (this stops any further cooking)
Tip: No ice? Run under very cold running water for 3 min, then set aside in a bowl of cold water
Once the rice is cooked, add the smoked basa to the pan and cook, covered, for 5-7 min or until the fish is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Meanwhile, peel the boiled egg[s] then cut into quarters
Once cooked, gently flake the smoked basa and fluff the basmati rice with a fork
Season with a pinch of salt and pepper and stir through the chopped parsley – this is your classic kedgeree
Serve the egg quarters over the classic kedgeree
Garnish with the roasted tomatoes
Season with a generous grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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