Kedgeree

Kedgeree is a dish that I’ve seen a lot of on cooking programs and admired from afar but never made. It’s a dish that was adapted by the British from an Indian recipe back in the 1800s. It uses a delicious combination of smoked fish and curry powder cooked like a risotto. Sometimes you’ll see this as a breakfast option in English hotels, smoked kippers are a traditional English breakfast so I guess it stems from that. I made this as a weeknight dinner so I just used some leftover frozen fish mix that I had in the freezer but you can be as frugal (or not) as you like. I used the recipe in ‘Gordan Ramsey’s Ultimate Cookery Course’. If you haven’t already seen it, I really recommend the tv show Gordon, Gino and Fred’s Road Trip to learn a bit about the food in other countries and also have a good laugh.

Serves 4 – 6

Ingredients

  • 2 bay leaves ( I can never find fresh ones so I just used the dried kind and remove them at the end)
  • 700g smoked haddock (or a mixture of whatever kind of fish you like)
  • 1 tbsp ghee (or butter)
  • 1 garlic clove
  • thumb sized piece of ginger
  • 2 tbsp curry powder
  • 1 tbsp mustard seeds
  • 2 tomatoes
  • 170g basmati rice
  • juice of 2 lemons
  • 100g plain yoghurt
  • coriander leaves as a garnish
  • 4 eggs

Method

  1. ) Heat 750ml water into a deep pan with the bay leaves until simmering. Add the fish and cook for 5 minutes until flaky. Depending on what fish you use, you may need to adjust your cooking times. Set aside the fish and pour the cooking liquid into a measuring jug.
  2. ) Peel and chop up finely the onion.
  3. ) Heat up the ghee in a frying pan, peel and chop the onion, add to the pan and fry for a couple of minutes.
  4. ) Peel and grate the ginger and garlic. Chop up the two tomatoes.
  5. ) Add the ginger, tomatoes and garlic to the pan with the mustard seeds and curry powder and cook for another couple of minutes until the onion is soft.
  6. ) Weigh out the rice and add it to the pan, stir around the pan for a minute then add a couple of ladles of the cooking liquid.
  7. ) While this is cooking, juice the lemons and add to the measuring jug.
  8. ) Keep on adding ladles of the liquid and simmering until they evaporate until the rice is soft.
  9. ) In the meantime, boil the eggs in some water in the deep pan for about 6.5 minutes, chop up the coriander leaves, measure out the yoghurt and slice up the egg.
  10. ) When the rice has absorbed all of the cooking liquid, flake in the fish, season and stir through the yoghurt. Serve and garnish with the coriander and the eggs.

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