Kiwi-Style Smoked Fish & Pea Kedgeree新西兰风熏鱼豌豆咖喱饭

Method做法

1. Put the eggs in a small saucepan, cover them with cold drinking water, and bring to a boil. Turn it down to a gentle simmer for 10–11 minutes, then cool them under cold running water and peel and halve them with clean tools. Start the vegetables while the eggs cook.

   鸡蛋放进小锅，倒冷水没过，煮开后转成轻轻冒泡，煮10–11分钟。捞出来用冷水冲凉，拿干净的刀和案板剥壳、对半切开。煮蛋的时候可以同时炒菜。

   Low · 15–20 min小火 · 15–20分钟

   The whites and yolks are set, not runny; keep the heat gentle so the edges don't turn tough.蛋白蛋黄都凝固了，不是流心的；火别太猛，免得边缘发硬。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

2. Warm the measured oil in a wide skillet. Add the finely diced onion and carrot and cook, stirring, for 8–10 minutes until tender. Stir in the garlic and mild curry powder and cook 1 minute without letting them burn — a splash of water keeps things from sticking.

   宽煎锅里倒上量好的油。下切碎的洋葱和胡萝卜，边炒边翻，炒8–10分钟到变软。再放蒜末和温和的咖喱粉，炒1分钟，别炒糊了；要是粘锅就淋一点水。

   Medium-low · 9–11 min中小火 · 9–11分钟

   The vegetables are soft, with no blackened edges.蔬菜炒软了，没有焦黑的边。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Stir in the measured cooked rice, milk, and frozen peas. Gently break up any clumps of rice and warm everything through; add a little drinking water if it looks dry. The rice is already cooked and shelf-stable — not rice that's been sitting out on the counter.

   把量好的熟米饭、牛奶和冷冻豌豆倒进去，轻轻把饭团拨散，热一热。要是看着发干，就补一点饮用水。这里用的是已经煮熟、能常温存放的米饭，不是放在台面上放久的剩饭。

   Medium-low · 3–4 min中小火 · 3–4分钟

   The rice is hot through and the clumps are broken up, with no cold centre.米饭里外都热透了，饭团也拨散了，没有冷芯。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Fold in the cooked hot-smoked fish and squeeze in the juice of half the lemon. Heat gently until the whole mixture reaches 165°F (74°C), without mashing the fish to a paste. Season with the measured pepper — smoked fish is already salty.

   把熟的热熏鱼轻轻拌进去，再挤进半个柠檬的汁。慢慢加热到整体达到165°F (74°C)，别把鱼肉压成泥。撒上量好的胡椒，熏鱼本身就有咸味。

   Low · 3–5 min小火 · 3–5分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。

5. Divide among bowls and top with the fully set boiled eggs and the remaining lemon wedges. Serve right away.

   分装到碗里，摆上煮到全熟的鸡蛋和剩下的柠檬角，趁热上桌。

   No heat · 2 min不开火 · 2分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。