Scampi kedgeree
Our favourite Indian dish, fish Kedgeree in this recipe with scampi or langoustine. A lovely mixed of spices from the curry paste, and the sweetness of fried shallots and boiled eggs completes this traditional dish.
What you’ll need
- 190g pack of peeled scampi tails
- 400ml fish stock - made by The Fish Society
- 200g basmati rice
- 2 shallots
- 2tbsp madras curry paste
- 3 tbsp chopped coriander
- 4 eggs soft boiled
Let's Cook!
Step 1
Peel and finely dice the shallot and sweat on a gentle heat in a heavy base pan with a drizzle of oil and the curry paste until soft and fragrant
Step 2
Stir in the rice and coat with the curry paste and onions
Add the chicken stock and a pinch of salt and bring to a simmer for 8 minutes until nearly all the liquid has been absorbed.
Step 3
Add the scampi to the rice and leave to simmer for a further 3-5 mins until all the liquid has been absorbed and the scampi is hot through.
Step 4
Finish by stirring in the chopped coriander and placing the boiled eggs in and around the rice
