This modern twist on a classic kedgeree will help make your January just a bit more interesting…
4 medium free-range eggs
Large pinch of saffron threads
450ml hot fish stock
2 tablespoons sunflower oil
1 large onion, finely chopped
2 teaspoons ground coriander
1 teaspoon cumin seeds
1–2 green chillies, deseeded and thinly sliced
175g basmati rice, rinsed well in cold water and drained
350g smoked haddock, skinned, boned and cut into 3cm chunks
175g raw, peeled large king prawns
For the cashew yoghurt…
40g cashews, finely chopped
150g 0% Greek yoghurt
15g coriander, freshly chopped
Zest and juice of 1/2 lemon or 1 lime
15 minutes prep, 30 minutes on the hob.
How to make it
- Boil the eggs in water for 8 minutes until hard boiled. Set aside to cool. Once cooled, peel and quarter them. Mix the saffron with the hot stock and set aside for 10 minutes.
- Heat the oil in a large, wide, non-stick frying or saute pan over a medium heat. Add the onion, ground coriander, cumin and chillies and fry for 10 minutes until golden.
- Add the rice and stock with the saffron threads to the pan, bring to the boil, stir well and cover. Reduce to a gentle simmer and cook for 8 minutes.
- Meanwhile, make the cashew yoghurt. Dry-fry the cashews in a small non-stick frying pan over a medium heat until golden, cool for a few minutes, then mix with the yoghurt, coriander and lemon or lime zest and juice.
- Gently stir the rice, scatter the haddock and prawns on the top, cover again and cook for a further 8 minutes, until the fish and prawns are cooked. Serve the pilaf with the coriander and cashew yoghurt.
Total Greek Yoghurt Cookbook by Sophie Michell is published by Kyle Books, priced £18.99. Photography by Emma Lee.