626. BACON and AVOCADO KEDGEREE

serves 6


500ml chicken stock
1 1/2 cups 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

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).

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

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.

Garnish with remaining chives and serve warm.


*Fresh curry leaves are available from good greengrocers. Panch phora is an Indian spice blend also known as "Indian five spices" and is available from specialist herb and spice stores. Quail eggs are available from farmers' markets and good delis.
Source


courtesy of: Valli Little, delicious., January 2002, p. 50