This delicious dish has its origins in India, according to the research I've done. I cooked it recently for breakfast, when we had early morning visitors. You can find a link to Wikipedia here, to learn about the fascinating history of Kedgeree. Traditionally it is made with smoked haddock. I couldn't get haddock so I used smoked hoki instead. Hoki is probably a softer textured fish, but it was still delicious.
This recipe, which I found on line, via the BBC Good Food website, made a generous quantity. There was more than enough for 4 hungry people at breakfast time, and bonus left overs, which I reheated the next day. If you like more spice just add more turmeric and cardamon. This recipe is not spicy hot, just gently spiced.
After years of knowing about this dish, but never making it, I asked my aunt, who is 89, if she knew of it. She did. She last ate it when she was at boarding school! So it is an oldie but a goodie.
This recipe, which I found on line, via the BBC Good Food website, made a generous quantity. There was more than enough for 4 hungry people at breakfast time, and bonus left overs, which I reheated the next day. If you like more spice just add more turmeric and cardamon. This recipe is not spicy hot, just gently spiced.
After years of knowing about this dish, but never making it, I asked my aunt, who is 89, if she knew of it. She did. She last ate it when she was at boarding school! So it is an oldie but a goodie.
Kedgeree
Ingredients
50 g butter
1 medium onion, finally chopped
3 cardamom pods, split open
1/4 teaspoon turmeric
1 small cinnamon stick
2 fresh bay leaves, or 1 dried
450 g basmati rice
1 litre chicken or fish stock
750 g smoked fish (see above, I used smoked hoki)
3 eggs
3 tablespoons chopped parsley
1 lemon or lime, cut into wedges to garnish and squeeze over
Method
Melt the butter in a large saucepan (one with a close fitting lid), add the onion and cook gently over medium heat until translucent but not browned. Stir in the cardamom pods, cinnamon stick and bay leaves and cook for 1 minute.
Add the rice and stir until it is coated with the spiced butter. Add the stock and 1/2 teaspoon salt and bring to the boil. Stir gently to release any rice from the bottom of the pan. Cover with a close fitting lid and leave to cook gently for 12 - 15 minutes. The rice should absorb all the stock.
Meanwhile, in a shallow pan (I used a frying pan), bring some water the the boil. Add the smoked fish and simmer for about 4 - 5 minutes or until just cooked. Lift the fish out of the hot water carefully, and place on a plate until it is cool enough to handle. Hard boil the eggs for about 8 minutes, cool under running cold water and peel. Slice into quarters lengthways. Remove the skin and any bones from the cooled fish and flake into pieces.
Take the lid off the rice and remove the bayleaves, cinnamon stick and cardamom pods if you wish to.
Gently fork in the flaked fish and about half of the parsley. Return to the heat until the fish is warm. Adjust the seasonings with salt and pepper to your taste. Gently spoon the rice and fish mixture onto a platter. Add the eggs and the rest of the parsley. Add the lemon or lime wedges, serve and enjoy.
Ingredients
50 g butter
1 medium onion, finally chopped
3 cardamom pods, split open
1/4 teaspoon turmeric
1 small cinnamon stick
2 fresh bay leaves, or 1 dried
450 g basmati rice
1 litre chicken or fish stock
750 g smoked fish (see above, I used smoked hoki)
3 eggs
3 tablespoons chopped parsley
1 lemon or lime, cut into wedges to garnish and squeeze over
Method
Melt the butter in a large saucepan (one with a close fitting lid), add the onion and cook gently over medium heat until translucent but not browned. Stir in the cardamom pods, cinnamon stick and bay leaves and cook for 1 minute.
Add the rice and stir until it is coated with the spiced butter. Add the stock and 1/2 teaspoon salt and bring to the boil. Stir gently to release any rice from the bottom of the pan. Cover with a close fitting lid and leave to cook gently for 12 - 15 minutes. The rice should absorb all the stock.
Meanwhile, in a shallow pan (I used a frying pan), bring some water the the boil. Add the smoked fish and simmer for about 4 - 5 minutes or until just cooked. Lift the fish out of the hot water carefully, and place on a plate until it is cool enough to handle. Hard boil the eggs for about 8 minutes, cool under running cold water and peel. Slice into quarters lengthways. Remove the skin and any bones from the cooled fish and flake into pieces.
Take the lid off the rice and remove the bayleaves, cinnamon stick and cardamom pods if you wish to.
Gently fork in the flaked fish and about half of the parsley. Return to the heat until the fish is warm. Adjust the seasonings with salt and pepper to your taste. Gently spoon the rice and fish mixture onto a platter. Add the eggs and the rest of the parsley. Add the lemon or lime wedges, serve and enjoy.
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