Kedgeree
When I was younger my Mother would often make us kedgeree and I've always found it to be such a comforting meal to eat. It's perfect eaten any time of day. This is my own version of this beautiful dish using smoked haddock fillets, (but of course you can opt for smoked basa or hake instead), with delicate spicing and fresh flavours. It's fragrant and deliciously morish. This dish can be enjoyed hot or cold. Lovely served with a dollop or two of sweet mango chutney over the top.
History: The dish is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, which can be traced back to 1340 or earlier. It is believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a fashionable breakfast dish in Victorian times.
#kedgeree #curry #smokedbasa #basafillet #smokedfish #fish #eggs #chilli #currypowder #familymeals #rice #healthy #milk #poached #spicy #parsley #rocket #smokedsalt #fishsupper #kitchenwordsearch
Kedgeree
When I was younger my Mother would often make us kedgeree and I've always found it to be such a comforting meal to eat. It's perfect eaten any time of day. This is my own version of this beautiful dish using smoked haddock fillets, (but of course you can opt for smoked basa or hake instead), with delicate spicing and fresh flavours. It's fragrant and deliciously morish. This dish can be enjoyed hot or cold. Lovely served with a dollop or two of sweet mango chutney over the top.
History: The dish is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, which can be traced back to 1340 or earlier. It is believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a fashionable breakfast dish in Victorian times.
#kedgeree #curry #smokedbasa #basafillet #smokedfish #fish #eggs #chilli #currypowder #familymeals #rice #healthy #milk #poached #spicy #parsley #rocket #smokedsalt #fishsupper #kitchenwordsearch
Open in Cookpad AppSteps
- 1
Begin to boil the eggs in a small saucepan, whilst they boil begin to also cook the rice. Add the tumeric in with the cooking water, so it turns the rice a beautiful golden yellow hue. Once the eggs and rice are cooked, set them aside for later.
- 2
Add the milk to a large saucepan over a medium low heat and add in the fenugreek, pepper corns, bay leaves and garlic granules. Stir through the milk. Once the milk is simmering add the smoked fillets of fish. Gently poach the fish until cooked through and just flakey, pour off most of the milk, reserving a little of it in the pan for later.
- 3
Heat up the vegetable oil in a wok or large frying pan. Add in the onions and fry over a medium heat until softened and just beginning to caramalise a little at the edges, turn down the heat a little.
- 4
Add in the curry powder and fry off for a few seconds, stir it through the onions. Add in the butter and garlic paste. Once melted down, fry everything for a minute then add in the cooked golden yellow rice. Stir through. Add in the nigella seeds, green chilli and season well with black pepper and smoked sea salt.
- 5
Next flake in the poached fish and pour in the reserved milk. Add the tomatoes and gently stir everything together. Peel the shell off of the boiled eggs.
- 6
Serve up and add a scattering of fresh parsley leaves. Slice the boiled eggs in half and add on top, garnish with a few more nigella seeds. Also lovely with a dollop or two of mango chutney. Enjoy! :)
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