Boxing Day kedgeree
for 4 people
NZ Herald
By Paul Jobin
Ingredients
| ¼ tsp | Black mustard seeds |
| 1 Tbsp | Curry powder |
| 1 | Red onion, peeled and finely diced |
| 1 | Green chilli, deseeded and finely chopped |
| 50 g | Threaded coconut, toasted |
| 500 g | Basmati rice, cooked |
| 4 | Whole flounders, filleted and diced (Main) |
| 16 | Cherry tomatoes, halved |
| 2 | Eggs, boiled for 7 minutes |
| 1 handful | Coriander, roughly chopped |
| 2 | Limes, cut into wedges and grilled, to serve |
| 1 can | Coconut milk, for serving |
Directions
- In a saute pan or on a barbecue hot plate, toast the black mustard seeds and curry powder until aromatic, then add the red onion and chilli. Continue to fry until golden.
- Add the rice and stir to warm through; about five minutes.
- Add the fish, tomatoes, egg and coriander, fold through and allow to stand for 10 minutes off the heat until the fish is just cooked. Serve with extra grilled lime and coconut milk.