Instructions:
1. Rinse the rice under cold running water until the water runs clear. Place the rice in a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 15-18 minutes until the rice is tender and the water has been absorbed.
2. While the rice is cooking, place the haddock fillets in a frying pan and cover with water. Bring to a boil, then reduce the heat and simmer for 5-7 minutes until the fish is cooked through. Remove the fish from the pan and flake it with a fork.
3. In the same pan, heat the vegetable oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
4. Add the curry powder, turmeric, cumin, coriander, salt, and pepper to the pan and cook for 1-2 minutes until fragrant.
5. Add the flaked fish to the pan and stir to combine with the spice mixture.
6. Add the cooked rice and chopped hard-boiled eggs to the pan and stir to combine.
7. Garnish with chopped parsley or cilantro before serving.
Recipe 2:
Ingredients:
– 1 cup brown rice
– 2 cups water
– 2-3 salmon fillets, skin removed
– 2 hard-boiled eggs, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1/4 cup raisins
– 1/4 cup sliced almonds
– Juice of 1 lemon
Instructions:
1. Rinse the rice under cold running water until the water runs clear. Place the rice in a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 40-45 minutes until the rice is tender and the water has been absorbed.
2. While the rice is cooking, place the salmon fillets in a frying pan and cover with water. Bring to a boil, then reduce the heat and simmer for 5-7 minutes until the fish is cooked through. Remove the fish from the pan and flake it with a fork.
3. In the same pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
4. Add the curry powder, turmeric, cumin, salt, and pepper to the pan and cook for 1-2 minutes until fragrant.
5. Add the flaked salmon, sliced hard-boiled eggs, raisins, and sliced almonds to the pan and stir to combine.
6. Add the cooked rice to the pan and stir to combine.
7. Squeeze the lemon juice over the top of the kedgeree before serving.