Main Indian

Bacon and avocado kedgeree

Name: Bacon and avocado kedgeree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: /indian
Ingredients: 500ml chicken stock; 1 1/2 cups white long grain rice; 50g butter; 1 onion, finely chopped; 8 rashers rindless bacon, chopped; 6 fresh curry leaves*; 1/2 teaspoon ground cumin; 2 teaspoons panch phora* (optional); 1/2 teaspoon paprika; Pinch of curry powder; 4 tablespoons cream; 2 avocados, cubed; 3 tablespoons chopped fresh chives; 4 hard-boiled hen or 12 quail eggs*, halved

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Try a uniquely Indian version of bacon and eggs for breakfast.

500ml chicken stock
1 1/2 cups white long grain rice
50g butter
1 onion, finely chopped
8 rashers rindless bacon, chopped
6 fresh curry leaves*
1/2 teaspoon ground cumin
2 teaspoons panch phora* (optional)
1/2 teaspoon paprika
Pinch of curry powder
4 tablespoons cream
2 avocados, cubed
3 tablespoons chopped fresh chives
4 hard-boiled hen or 12 quail eggs*, halved

Method

1.

Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to medium and add the rice and 1 teaspoon of salt. Cook for 10 minutes or until tender. Drain and refresh under cold water. Set aside (this is best done the night before).
2.

Heat the butter in a frying pan over medium heat and add the onion and bacon.
3.

Cook, stirring, for 3-4 minutes or until onion is soft and bacon starts to crisp. Add the curry leaves, cumin, panch phora, paprika and the curry powder and cook for a further 30 seconds to allow the flavours to develop. Add the rice and cook, stirring, for about 1 minute to heat through. Add the cream and avocado and stir through 2 tablespoons of chives and the eggs.
4.

Garnish with remaining chives and serve warm.