Smokey fish and warm curry tones. All the flavours to warm the cockles of your heart.
I was first introduced to kedgeree at a countryside pot luck (quite) a few years back, and it was a bit of a taste revelation.
The breakfast of many in Colonial India, it definitely is an Anglo-Indian mashup of flavours - and much like many other Anglo-Indian food mashups, this one is delicious and is also extremely comforting.
Perfect for a fancy breakfast, lunch or dinner - this dish tastes even better the next day when it has fully absorbed the curried flavours.
Ingredients
Serves | 3
300g undyed smoked haddock fillet
500ml water
2 bay leaves
125g basmati rice
2 large eggs
50g frozen peas
25g butter
1 tbsp olive oil
1 small onion - finely chopped
1 heaped tbsp medium curry powder
3tbsp double cream
3tbsp flatleaf parsley - roughly chopped
½ lemon - juice only
Freshly ground black pepper, to taste
Method
In a large frying pan, place the haddock, skin-side up. Pour over the water, add the bay leaves and bring the water to a gentle simmer. Gently poach the fish for 8-10 minutes until it flakes easily (be careful not to overcook it!).
Remove the fish from the pan, and set aside.
Discard the bay leaves, and pour the cooking water into a saucepan set over a high heat. Add the rice, cover and bring to the boil. Once it's reached boiling point, reduce the heat and simmer the rice for 12 minutes. If you see the rice burning/sticking at any time, then add a little more water. For the final 4minutes of the time, add in the frozen peas, At time, the rice should have absorbed all the liquid - if it hasn't, drain the rice (if cooked), if it still needs more time, then steam for a few minutes longer.
While the rice is cooking, boil your eggs - I like them semi-soft, so I cook mine for between 6-7 minutes, but if you like yours harder, go for about 8minutes.
In the frying pan that you poached your fish, add the butter and oil on a medium heat. Once melted, add the onion and sauté over a low heat for 5minutes until softened - keep stirring so that the onion doesn't brown/burn.
Add the curry powder and continue cooking for 3minutes, keep stirring!
Add the cooked rice/peas into the pan and mix well.
Add the cream and parsley and combine well. Season with black pepper to taste.
Flake the fish into large chunks and add these to the pan. Gently stir in the lemon juice and cook for 1–2 minutes.
Peel and slice the eggs into quarters, and place them on top of the rice. Cover the pan with a lid and heat through for 2 minutes or until the eggs are warm.
Bon appetit!
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