Easy Basa Fish Kedgeree

Nutrition per serve

Ingredients

• 150g basmati rice
• 10g masala seasoning
• 1pcs tomato
• 2clov garlic
• 1bunch mint
• 130g natural yoghurt
• 300g basa fish fillets
• 1pcs egg
• 15ml plain flour
• 20g butter

Method

1. Step 1 — Cook curried rice
   Put the rice in a small saucepan with 2 tsp masala seasoning and 250ml (1 cup) water and stir to combine. Cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the egg. Coarsely chop the tomato. Crush or finely chop the garlic. Reserve a few whole leaves, then finely chop the mint, discarding the stems. Put the yoghurt and chopped mint in a bowl, season with salt and pepper and stir to combine.
3. Step 3 — Boil egg
   Cook 1 egg in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and quarter the egg. Meanwhile, combine the remaining masala seasoning and 1 tbs plain flour on a plate and season with salt and pepper. Dust the fish with the flour mixture.
4. Step 4 — Pan-fry fish
   Heat 20g butter in a medium deep frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (see Kitchen 101). Remove from the pan. Add the tomato and garlic to the pan and cook, stirring, for 2 mins or until softened. Season with salt and pepper and stir in 1 tbs water.
5. Step 5 — Serve up
   Add the curried rice to the pan and stir until well coated. Remove the pan from the heat. Taste, then season with salt and pepper. Break the fish into large pieces and place on the rice. Top with the egg and mint yoghurt, then scatter over the reserved mint leaves. Divide the kedgeree among bowls or pop the pan on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Eier, Gluten, Wheat, Milch, Sulfit, Fisch