Kedgeree-style monkfish rice

Name: Kedgeree-style monkfish rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 300 g brown basmati, red camargue and wild rice; 4 British Blacktail Free Range Medium Eggs; 250 ml whole milk; 400 g monkfish fillets; 2 tbsp butter; 1 medium onion, chopped; 2 clove/s garlic, crushed; 1 tbsp Cooks’ Ingredients Vadouvan Spice Blend (or medium curry powder); 1 tsp turmeric; 150 g frozen peas, thawed and blanched; Handful curly parsley, chopped, to serve

Mallika Basu's recipe takes its inspiration from kedgeree. It’s a crowdpleaser for a lazy weekday brunch, especially when fans of smoked fish aren’t in attendance.

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HealthyHigh protein1 of your 5 a day7 plant varieties

Serves4
CourseBrunch
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g brown basmati, red camargue and wild rice
4 British Blacktail Free Range Medium Eggs
250ml whole milk
400g monkfish fillets
2 tbsp butter
1 medium onion, chopped
2 clove/s garlic, crushed
1 tbsp Cooks’ Ingredients Vadouvan Spice Blend (or medium curry powder)
1 tsp turmeric
150g frozen peas, thawed and blanched
Handful curly parsley, chopped, to serve

Wash the rice well, then place in a saucepan filled with cold water and bring to the boil. Cover and simmer for 25 minutes.
Meanwhile, place the eggs into a small saucepan of cold water and bring to the boil. Cook for 8 minutes, then drain and cover with cold water. When cool enough to handle, remove the shells and halve or quarter the eggs.
Warm the milk over a medium heat in a large frying pan. Cube, then add the monkfish, lower the heat and poach for 3 minutes until the fish is opaque and flakes easily with a fork. Remove with a slotted spoon, reserving the liquid.
When the rice is done, drain it and wipe the saucepan dry with kitchen paper. Warm the butter in the pan over a medium heat. Add the onion and garlic and leave to soften for 5 minutes. Mix in the vadouvan or curry powder and turmeric for a minute, then stir through the rice, reserved milk and peas. Stir well.
As the rice absorbs the milk and is piping hot, stir through the monkfish and add salt to taste. Serve scattered with chopped parsley and the boiled egg halves or quarters.

Cook’s tip

The fragrant Vadouvan spice blend is a delicious IndoFrench curry powder and adds 3 plant varieties, but if you don’t have it, just use curry powder instead.

Typical values per serving when made using specific products in recipe