Thursday, 19 July 2012

Kedgeree

I love this dish, we make it quite often as a quick light dinner. Not many seem to know of it or have tried it when we've cooked it for friends or family and so I thought I would share. It's traditionally a breakfast dish from India although I'm not a fan of fish for breakfast I have to say but for lunch or a light dinner it's ideal. It's a pretty dated but still a very tasty meal and so simple I think everyone should know about it. There's a variation of methods as with all recipes, I've seen one in my Cookery Year book which uses cream but we tend to roughly follow Jamie Oliver's version from his early The Naked Chef book which goes almost like this....
Serves 6
2 eggs
680g undyed smoked haddock fillets (you can't always find undyed at the moment so dyed is fine if not)
2 bay leaves
170g long grain rice (I use brown rice, works well)
salt & pepper
115g butter
1 medium onion or equivalent sprint onions finely chopped
2 heaped teaspoons curry powder
2 lemons
2 good handfuls of chopped fresh coriander
Method:
Put your fish in a pan and just cover with water, add your bay leaves and bring to the boil and simmer for 5 mins until fish are cooked. Drain and set aside. 
In the meantime boil your eggs, place in boiling water and bring to the boil, simmer for 8-10 mins. Then once they are on the go cook your rice as per pack instructions (if you use brown rice like me you may want to stick this on before anything else as it takes approx. 30 mins).
Melt the butter in a pan, add the onions and soften slowly, don't colour. Then add your curry powder and juice of one lemon and fry a couple of minutes longer. Then flake your fish and add to the onions along with your cooked and drained rice. At this stage I also added a generous handful of cooked peas, optional, but we think it works well and it always feels better to have some sort of green veg on your plate doesn't it?
Keep it on a low heat to heat through, then quarter your boiled eggs and add along with some chopped coriander and gently mix through. Serve up with a little chopped coriander on top of your dish along with a wedge of lemon the side. 'Tuck in' as Jamie would say.

2 comments:

  1. I have thought of making this so many times but never got around to it. It sounds like my kind of dish. Maybe I'll test it in Sweden - they like a bit of smoked fish...

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  2. Just tried this recipe (but veggie) and it was great. Apart from the sand that lily accidentally emptied into the rice while it was draining...

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