Smoked Halibut and King Prawn Kedgeree

Kedgeree is often thought of as a breakfast dish, but I can tell you categorically that I have never, nor will ever, make this for breakfast.  To me, the combination of smoked fish and spicy, fragrant, curried rice, with the added bonus of sweet, succulent prawns in this recipe, is definitely something to be enjoyed with a glass or two of white wine, and even I draw the line at drinking wine at breakfast.

This recipe is inspired by one of the fantastic products on offer at Southwest Smokehouse.  The method is a little different to many recipes for kedgeree as the fish doesn’t need to be poached before being added to the dish.  Don’t be put off by the length of the ingredients list; most of the ingredients are really common and everything except the Halibut can be found in all good sized supermarkets.

TIPS: If you want to use smoked haddock (the typical choice for this dish, and more widely available) it will need to be poached first, but can then be added to the dish at the same step. That said, it is well worth getting your hands on the smoked halibut I used – it is divine.

Smoked Halibut and King Prawn Kedgeree

Serves 2

Ingredients

3 eggs
1 medium onion, finely chopped
2tbsp vegetable oil
½ tsp Ground coriander
½ tsp Ground turmeric
1½ tsp medium curry powder
½ tsp ginger paste
150g Basmati rice
1tsp salt
100g frozen peas or petit pois
150g raw peeled king prawns
Small bunch parsley, finely chopped
Small bunch coriander, finely chopped
1 lemon – half juiced, half cut into wedges
100g smoked halibut
A few twists of freshly ground black pepper
1 med red chilli, finely chopped (optional)

 

Method

1. Rinse the rice under running water then soak for 20-30 mins in cold water.
2. Hard boil the eggs by placing in boiling water for 7mins. Strain the boiling water off and run refill the pan (with the eggs still in it) with cold water. When you are ready to peel the eggs they should be cool enough to handle without being cold.
3. Heat the oil over a medium heat in a large saucepan then fry the onions until soft and translucent. Add the ground spices and curry powder, fry for another minute or two before adding the ginger paste and frying for a further minute.
4. Strain the rice and add to the pan, together with the salt and stir gently to coat the rice in the spices. Don’t over work the rice. Add 275ml of boiling water. Bring back to the boil, then turn down to a gentle simmer and cover with a heavy lid or seal up tightly with tinfoil. Leave the rice to simmer for 10 minutes then turn off the heat and leave the rice with the lid on for a further five minutes.
5. While the rice is resting, cook the peas by blanching in boiling water for a minute or two. Strain and keep to hand.
6. When the rice is finished, remove the lid and add the prawns. Push each one down into the rice – the residual heat will cook them.  Cover with the peas and put the lid back on the pan.
7. Chop the fresh herbs, setting a little aside for garnish, juice half the lemon, and flake the smoked halibut. Once this is done, add these ingredients to the pan along with some black pepper, then stir in gently with a fork (using a fork will help to fluff the rice rather than breaking it).  Check the seasoning and adjust if necessary.
8. To serve, put the kedgeree on a large serving platter or bowl, garnish with the eggs, halved; lemon wedges; reserved herbs and fresh chilli (if using). Then get stuck in!