Anglo- Indian Kedgeree

This kedgeree is not the Indian style with pulses, rice and usually served with lemony fried fish. It is the English adaption which I presume was  dreamt up by an Indian cook for some Memsahib who did not like the spicy luscious lentil dish which is the Bengali khichuri.

This used to be served as a breakfast dish along with a whole host of other savouries on Victorian buffet breakfasts but today it makes a very good brunch dish or light lunch. Served either with chutneys or with a spicy mayonnaise and green salad with a citrus based dressing for a good wholesome meal.

Serves:4
Ingredients
350 g undyed smoked haddock (all skin and bone removed)
white basmati rice measured up to the 250ml mark in a plastic jug
1 medium onion diced
half a tsp of turmeric
1 tsp of curry powder – mild or madras depending on personal preference
600 ml of water
half a lemon, squeezed
2 tblsps of chopped fresh coriander (or substitute with flat leaf parsley)
4 eggs
40 g of butter
Method
Pre-heat the oven t o120C fan/130 non fan. Put the haddock into the pan and cover with the water. Bring it up to the boil and then simmer gently for 8 minutes. While this is cooking put 4 eggs in a pan cover with cold water and bring to the boil. Cook for around 10 minutes until hard boiled – if you are busy and leave them longer they will not come to any harm.
Once the fishes time is up. Remove from the pan with a slotted spoon, put into tin foil and place in the oven in a large dish to keep warm (Note: the dish needs to be large enough to take the whole finsihed dish). Pour 450ml of the cooking water into a jug and set aside for later. Empty out the rest of the water from the pan but do not clean it. Put the pan back on a medium heat and add 20g of the butter, once is hot add the onions and cook for around 5 minutes until they have softened, add the spices and stir until they are fragrant. Add the rice and stir once so tha they are covered in the onion butter. Add the fish water, bring back to the boil then clamp on a tight lid and cook simmering for 15 minutes.
Drain the eggs and peel under cold running water, the eggs want to be warm when you serve so don’t quarter them until the last minute. Once the rice has had 15 minutes, check if its cooked, if so take the fish from the oven and tip into the rice pan. Add the final 20g of butter, chopped coriander and the fish. Tip into the serving dish and add the lemon, taste for seasoning. Quarter the eggs and sit them on top of the dish and serve.

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