Kedgeree

Kedgeree-long-vert

Traditionally a breakfast dish, I could eat this any time. Here’s my recipe for 2;

  • 2 tsp oil
  • 1 onion (chopped)
  • 1 clove garlic (chopped/crushed)
  • 1/2 tsp turmeric
  • 2 tsp curry powder (amount depends on personal preference and strength of the curry powder)
  • 1/2 tsp pilau rice seasoning (optional)
  • 120g brown long grain rice
  • 1/3 of a fish stock cube (or 1 tsp vegi-stock powder)
  • Hot water
  • 2 large eggs
  • 225g smoked haddock fillet (skinned and boned)
  • 1/2 a lemon (to squeeze)
  • 100g frozen peas
  • 1 tbsp mango chutney
  • A few torn coriander leaves
  • Black pepper

Heat the oil in a heavy bottomed saucepan. Add the onion and cook gently for 5 minutes. Add the garlic and the spices and cook for another 2 minutes. Stir in the rice, so that it is coated in oil and begins to look a little transparent.

Add water to cover the rice mixture and stir in the crumbled stock cube (or stock powder). Bring to the boil, cover, and simmer very gently, stirring and topping up with hot water as necessary. The rice should be cooked in about 30 minutes.

Meanwhile boil the eggs for 12 minutes (starting from boiling). Drain, hit them with a spoon to crack the shells in a few places (this makes them easier to peel), and cool in cold water. When cold, peel and chop roughly.

Cook the fish (with a squeeze of lemon juice) in the microwave (or steam over a pan of water (you could steam it over the rice)), on ‘medium’ for about 2 minutes. When cooked, divide it into flakes, adding any liquid to the (now cooking) rice.

When the rice is just about cooked, stir in the frozen peas; increase the heat and cook for 2 minutes. Then stir in the mango chutney, the flaked fish and another squeeze of lemon juice (more if liked), and return to the heat to make sure the kedgeree is piping hot. Add black pepper to taste.

Serve sprinkled with the chopped hard boiled eggs and the torn coriander leaves.

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