Easy midweek meals – kedgeree

For the fresh tomato sauce
1 tbsp butter
2 tsp sugar
5 large tomatoes, skinned, de-seeded and chopped
1/2 tsp mild curry powder
1 clove garlic, chopped
Salt and freshly ground pepper

Method

1. Boil some water. Score a cross on the bottom of the tomatoes and cover with the boiling water. 
2. Leave for a few minutes until the skin is easy to remove. Chop the tomatoes and remove the majority of the seeds.
3. Heat the butter until foaming and add the chopped garlic and tomatoes. Stir in the curry powder, sugar and season with salt and pepper.
4. Cook for 5-8 minutes, stirring, until the sauce is slightly reduced. 

Salt and freshly ground pepper

Method

1. Boil the eggs for 8-10 minutes, rinse with cold water and set aside. Older eggs will peel more easily so bear that in mind.
2. Bring the milk to the boil with the bay leaf then reduce to a simmer. Add the fish, skin side up, cover, and poach for 5-7 minutes or until the flesh is opaque. Set aside.
3. Put the butter in a large pot and heat until foaming. Add the cardamom pods, cinnamon stick, ginger, turmeric and caster sugar and stir for a minute.
4. Add the chopped shallots and cook over low heat for 7-10 minutes, stirring, until soft.
5. Add the rice and stir until it is coated in the spicy butter. Add the stock, bring to the boil then reduce heat to a simmer. Cover and cook for 10 minutes.
6. Add the poaching milk, stir and continue to cook for another 5 minutes or until the rice is cooked. Taste and season with salt and pepper. Remove the cardamom pods, bay leaf and cinnamon stick.
7. Flake the poached fish, removing any bones, and add to the rice.
8. Peel and chop the eggs into quarters, then add to the rice. Add the parsley and gently mix everything together. Serve the tomato sauce on the side so everyone can help themselves.