Rice with Smoked Fish and Egg (Kedgeree)

Ingredients

• 2 EL oil
• 1 large onion
• 0.5 TL garam masala (to taste)
• 300 g long grain rice
• 600 ml fish stock
• 1 spring onion (chopped)
• 300 g smoked sea bass (roughly shredded)
• Salt
• pepper (from the mill)
• 30 g liquid butter
• 2 chopped hard boiled eggs (more if desired)
• 4 EL parsley (chopped)
• Lemon juice
• lemon wedges (for garnish, optional)

Instructions

1. 1.

   Sauté spices and onions in oil briefly, add rice and sauté for another minute, stirring well so the grains are coated with spices. Pour in stock, bring to a boil, cover and simmer about 20 minutes until the rice has absorbed the liquid; add spring onions 5 minutes before the end of cooking time, then add the fish. Season with garam masala.

2. 2.

   Before serving stir in liquid butter, parsley and egg pieces and heat over medium for 1-2 minutes. Finish with lemon juice.

3. 3.

   Serve on a plate or fill cups, pour onto plates and garnish with lemon wedges.