I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.
One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.
Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.
Makes enough for 2
2 x Smoked Haddock pieces
2 x eggs
2 x Bay Leaves
2 tsp mustard seeds
2 tsp turmeric
Thumb size ginger – chop small pieces or 1 tsp powdered ginger
1 Red Chilli – chopped
4 Spring onions – chopped
Handful coriander – chopped
150ml natural yoghurt
1 tbsp sweet chilli sauce
1 packet of pre cooked wholemeal rice (used this for quickness)
Handful of peas
- Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
- Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
- Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
- Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
- Mix the yoghurt and sweet chilli in a small bowl and put to side.
- Put the fish into the fry pan and mix through.
- Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!