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
- 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
- ) 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.
- ) Peel and chop up finely the onion.
- ) Heat up the ghee in a frying pan, peel and chop the onion, add to the pan and fry for a couple of minutes.
- ) Peel and grate the ginger and garlic. Chop up the two tomatoes.
- ) 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.
- ) 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.
- ) While this is cooking, juice the lemons and add to the measuring jug.
- ) Keep on adding ladles of the liquid and simmering until they evaporate until the rice is soft.
- ) 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.
- ) 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.