Name: Spiced tomato kedgeree
Total time: 2700 s
Yield: 4
Ingredients: 20 gram unsalted butter; 1 onion; 1 inch root ginger; 1 clove garlic; 1 tablespoon mild roasted curry powder; 1 teaspoon ground coriander; 1 teaspoon turmeric; 300 gram Santini tomato; 250 gram Sweet Rosso tomato; 400 gram long grain rice; 4 Araucana blue egg; 1 red chilli; 1 handful coriander; 1 tablespoon nigella seeds

Step 1

Heat 1 tbsp olive oil and the butter (20 g) in a large, shallow-lidded casserole or frying pan. Add the onion (1) and a pinch of salt and fry over a medium heat for 10-15 minutes, or until the onion is sticky and caramelised. Add the ginger (2.5 cm) , garlic (1 clove) , curry powder (6 g) , coriander (as needed) and turmeric (2 g) and cook for 2 minutes. Stir through most of the Santini (300 g) and Sweet Rosso tomatoes (250 g) reserving a handful of each.

Step 2

Add the rice (400 g) , 900ml water and 1 heaped tsp salt. Stir everything, bring to a simmer and cook, covered, for 10 minutes.

Step 3

Remove the lid, add the remaining tomatoes and cook, uncovered, for a further 5 minutes. Take the pan off the heat, re-cover and leave to sit for 5 minutes.

Step 4

Meanwhile, cook the eggs (4) in a pan of simmering water for 7 minutes. Drain and plunge into a bowl of ice-cold water to cool down, then gently peel off the shells and halve the eggs.

Step 5

Divide the kedgeree between serving dishes and finish with the red chilli (1) , coriander (1 handful) , nigella seeds (7 g) and eggs.

Spiced tomato kedgeree

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