Smoked Fish Kedgeree
With its full, nutty flavour, Ceres Quinoa Rice Blend makes for a wonderful kedgeree base. Replace the fish with paneer or firm tofu for a flavourful vegetarian option.
Rinse the quinoa rice blend and place it in a large lidded pot with 3 cups of salted water. Bring to the boil, then reduce the heat and simmer for 30 minutes with the lid on. Remove from the heat and leave, covered, to steam for a further 5 minutes.
Place the eggs in a pot of cold water and bring to the boil. Simmer for 10 minutes, then drain and run under cold water. Peel and roughly chop, then set aside to cool.
In a large pan, melt the butter and fry the onion until soft – around 5 minutes. Add the garlic and ginger and cook for 1 minute. Next, add the curry powder, cumin, mustard seeds, and chilli flakes and cook for a further 1 minute.
Add the cooked quinoa rice blend and stir well. Then add the flaked fish and stock or cream, stirring frequently until the rice is piping hot. Stir through ¾ of the parsley and season with salt and pepper.
To serve, transfer the kedgeree to a warmed serving dish and top with the boiled egg. Garnish with the remaining parsley and the lemon wedges. Serve with a spoonful of tamarind chutney alongside.
1½ cups Ceres Organic Quinoa Rice Blend
3 Tbsp butter, ghee or coconut oil
1 onion, peeled and finely diced
2 cloves garlic, finely chopped
1 piece ginger, about 3cm, peeled and grated
1 Tbsp mild curry powder
1 tsp cumin seeds
1 tsp black mustard seeds
½ tsp chilli flakes
300g 10 Knots Manuka Smoked Fish
½ cup Foundation Foods chicken stock or Lewis Road cream
½ cup flat leaf parsley, chopped
1 lemon, cut into wedges
Satya Tamarind Chutney to serve