Kedgeree - Winter Recipe I

It's officially freezing here in New Zealand. Rain galore! Although, I do love to snuggle up in bed with a steaming cup of tea when it's cold out. Sadly, I have to write a thesis, so it's more like snuggling up to my computer at my office with a steaming cup of tea! I've started to experiment some winter recipes and came across kedgaree and I was intrigued.

 
Kedgeree is a rice and fish dish from the colonial Indian times that has been adapted by the Brits into a delicious traditional breakfast. It's beautiful smokey and spicy flavours are perfect for a cold winters night. This dish is basically fine by itself, but you can have it with a salad or steamed vege's. I grilled some asparagus and beans. I also got some Greek yoghurt and added a tablespoon of lemon, which was perfect with this dish!

Here's the recipe!

Ingredients:
250g white rice
200g haddock fillets (or any flaky fish)
1 onion, chopped
1 red chilli, deseeded and finely chopped
4 cardamom pods, crushed
2 Tsp unroasted curry powder
1 thumb-sized ginger, crushed
2 cloves of garlic, crushed
1 Cup green beans
2 fresh bay leaves
2 hard-boiled eggs, cut in to quarters
Half a lemon
A bunch of coriander
250mL greek yohurt

Method
1. Cook the rice. While it's cooking, prepare the other ingredients
2. Boil water in a shallow pan. Add the fish, 1 bay leaf and half the cardamoms. Cook for 10 minutes, drain the water and cool. Once cooled, flake the fish in to a bowl
3. Saute onions in a separate pan in some olive oil. Once clear and golden, add chilli, cardamom pods, curry powder, ginger and garlic. Mix in the green beans. Cook for about five minutes, until cooked.
4. Add the cooked rice in to the pan and mix till all the ingredients are evenly combined
5. Enjoy with a side of vege's, salad or yogurt!

Hope you guys enjoy this!

Peace,
Cha