Kedgeree

Ingredients

• 1 fillet of undyed smoked haddock
• water to cover
  
• 2 bay leaves
• 1 small red onion, finely chopped
• ½ red pepper
• 1 tablespoon olive oil
• 1 cup Basmati rice
• 50g sultanas
• 175 gram cooked prawns
• 1 tablespoon, chopped flat leaf parsley
• 2 hard boiled eggs, quartered
  
• Ground black pepper and salt to taste
  

Method

• Remove skin from the haddock and poach in a pan together with bayleaves until just cooked. Drain, discard baylefves and reserve stock.
• Heat olive oil in a fan and gently sweat onions and red pepper until onions become transparent.
• Add the rice, then add 1 3/4 cups of the reserved stock and then add the saltanas.
• Bring to the boil then reduce heat to a simmer, stiring occasionally, until all the water has been absorbed into the rice mixture.
• Remove from heat and mix in the haddock, prawns, parsley and salt and pepper seasoning.
• Then cover for 10 minutes. Remove cover and fluff rice with a fork and transfer to a bowl.
• Serve warm and garnish with egg and parsley.
  

Tadka Dhal

This is a lovely accompaniment to any other curry dish, or can be eaten on it's own with rice. Omit the chili if you don't like it hot - it's still just as wonderful!

Ingredients

• 100 grams of red lentils, washed and drained
• 200 grams of yellow (toor) lentils, washed and drained
• 850ml water
• 4 garlic cloves, roughly chopped
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp salt (add to taste required)
• 30g butter or ghee
• 1/4 teaspoon cumin
• 1/2 tablespoon garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon asafoetida
• 1/4 teaspoon chilli powder
• 1/4 teaspoon coriander
• 1/2 teaspoon fresh coriander for garnish

Method

• Rinse the lentils in a sieve under cold running water until the water runs clear. This is to remove any dust or powdered lentil.
• Bring the water to the boil and add the washed lentils.
• Add the turmeric and ground coriander, stir and simmer for 20 minutes or until lentils are soft.
• Cook until the water is absorbed, if they go dry and are not soft, simply add more water.

To Make the Tadka

• Add the butter to a large frying pan and cook gently with the cumin and asafoetida for about 20 secs.
• Add the chopped onions and garlic and fry until the onions just start to brown.
• Add the chopped tomatoes, curry leaves and chilli powder and continue cooking for another few minutes.
• Add the dhal to the tadka and stir well.
• Continue cooking and add the garam masala and salt (to taste) and stir in well.
• Serve with a few knobs of butter on top of the dhal and sprinkle the fresh coriander leaves on top to garnish.