Is this kedgeree?...

Comfort food craving has been the start to the new year. Unseasonal warmth then furious freezing storms, it's been a strange one. The storms have driven me indoors and looking for something to soothe.

This is not strictly kedgeree, but it compares to it. It would serve as a firey wake up call in the morning, or as lunch or dinner.


Recipe 

Serves 3-4


120g basmati rice
3 garlic cloves, diced
1 large red onion, diced
1 small red chilli
2 organic eggs
1 tbsp garam masala
juice of one lime
2 tbsps sunflower oil


Put the rice in a medium saucepan, and cover with cold water. To wash the rice, swirl it around the pan. The water will become starchy. Drain and repeat 7 times. This is a bit of extra work but it's worth it as the rice will have a better flavour. Leave the rice to soak for about 10-15 minutes. Add salt and place on a high heat for 1-2 minutes, then turn down to a medium heat and cook for a further 10 minutes. Drain and leave to steam dry.

Get the eggs boiling in a saucepan. 8-10 minutes for hardboiled eggs. Remove from the water and set aside.

Add the oil to a large pan on a medium heat. When it is hot, add the onion and chilli pepper. I used a Vietnamese Ot Hiem Do pepper, which is very hot so I only needed one. If you are using something milder, you could add more chilis, depending on how spicy you like it.

When the onions are translucent but not coloured, add the garlic and cook for a further 1-2 minutes. Add the rice and stir well. Add the garam masala and lime juice and stir thoroughly again to incorporate everything.

Peel and slice the eggs, place on top and season  to taste. Get stuck in and forget the weather outside!