Kedgeree
Kedgeree is a traditional British breakfast from its Colonial India days. It is eaten now as a lunch or supper dish but can also be a great Brunch dish. I made this for the first time tonight while Graham was away at a rugby match in Ireland. the only thing I didn’t have in the house was the fresh ginger and I really do think it needed it to give it a lift, but was still very nice. Don’t be tempted to leave the eggs out, they are a vital addition. You obviously can add more or less chilli and Curry Powder to taste. It needs the smokey effect so if you can’t get Smoked Haddock, Smoked Cod would do but you could always make it with Smoked Duck breast or Smoked Chicken possibly. Go on…..Have a go and enjoy!!
2 Eggs, boiled
1 Green Chilli
1 Onion
300 – 500 grams Smoked Haddock
10 Curry leaves for 2 Bay leaves
1T. Mustard Seeds (black)
275 grams Basmati Rice
2 cm. piece of Ginger
1-2 T. medium Curry Powder
juice of 1 lemon
Handful of Coriander chopped
1/2 Handful of Dill optional
Crispy fried onions for garnish optional
BOIL the eggs for 9 minutes, cool and peel.
SIMMER the Smoked Haddock in a shallow pan of milk or water just to cover the fish,with the curry leaves for about 5 minutes.
REMOVE fish and cool
retaining the cooking liquor to cook the rice
REMOVE fish skin and flake fish into large chunks and set aside
RINSE the rice to remove some of the starch
FRY the chopped onions in a fry pan (with oil) until soft
ADD the Mustard Seeds and Ginger and Chilli.
I removed the seeds and membrane because I cannot do hot.
FRY for a couple of minutes
ADD the Curry Powder
FRY for a couple of minutes
ADD the rice and stir until its all covered with Curry Powder and oil from the frying pan
POUR in the cooking liquor from the fish
COOK for 12 – 15 minutes, adding more water as needed, until done.
THROW in a handful of chopped Coriander once cooked
SQUEEZE in the lemon juice
SEASON with salt and pepper to taste
FOLD through the fish flakes
Gently, the fish needs to remain in large pieces.
PLACE the hard boiled egg segments (or halves) prettily onto the Kedgeree
TOP with some crispy fried onions if you like.