This is a great breakfast if you like savoury in the morning and you like fish then this is one for you. I can’t get enough of it. Low fat, lots of protein, vitamins and fibre. I saw this on Jimmy and Jamie’s Friday Night Feasts and I have only made a couple of changes as it was pretty much perfect as it is.
¾ mug of wild or brown rice, cooked according to packet instructions and allowed to cool
1 Medium smoked haddock fillet , undyed preferably
2 onions (red or white)
1 fresh red chilli, finely chopped and deseeded
½ a bunch of fresh coriander ,
3 cloves of garlic
5 cm piece of ginger
1 teaspoon olive oil
1 teaspoon unsalted butter
1 heaped teaspoon fennel seeds, crushed
1 heaped teaspoon curry powder
1 packet of fresh spinach or a few balls of frozen (or other green vegetables)
1 large handful of frozen peas
4-6 large free-range eggs
handful of flaked or whole almonds
At the same time, poach the fish in a large pan of simmering water on a medium heat for 10 minutes, then carefully remove with a slotted spoon. Turn the heat up under the poaching water and bring back to a good simmer.
Meanwhile, peel the onions and finely slice (or blitz in food processor) with the red chilli and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 teaspoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
Crush the fennel seeds in a pestle and mortar, and stir into the pan with the curry powder.
Add the spinach and allow to wilt down
Flake in the poached fish and fold in the rice gently.
Scatter in the almonds.
Season to taste with a pinch of sea salt, black pepper and lemon juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water
Place the eggs on top of the kedgeree, scatter over the coriander leaves, and a little extra chilli if you fancy.
Breakfasts will never be the same again!