Kedgeree #Recipe

Emma Shawcross
26th February 2019

The Breakfast or Brunch to Queens and Kings in Colonial India, a dish served at grand Victorian breakfast tables. You can pre prepare or buy already done a few bits of this recipe to make it easier but it is well worth it. The flavours make you want to go back for more, it is lovely served hot or cold and great as a lunch or brunch on a spring day.

Fish

In a large frying pan bring the milk and water to the boil, place fish in if not Cooked and poach lightly till fish is just flaking slowly bring up to simmer and let sit in it do not boil, then strain.

Rice and Eggs

Have rice cooked and eggs cooled

Sauce and Plating

Chop onion and have garlic and ginger ready

In a frying pan in mix of olive oil and a bit of butter sweat off onion garlic and ginger slowly not to catch

Add spices and cook off for a few moments, add rice and coat with spice and onion mix  and add 2 tablespoons of water or a little more if dry and cook through till piping hot. season to taste.

Add flaked fish and chopped herbs and chilli if you wish

Add cooked eggs at the end

Decorate with chilli, parsley and lemon if you wish

Recipe Info

Serves

4

Serving Suggestions

This dish is great served with poached eggs if serving hot and state away

Ingredients

Fish

600ml milk
200ml water
Bay leaf
400g smoked haddock fillets undyed skin off (or can use Pre cooked rather than poaching in milk)

Rice and Eggs

4 boiled eggs
225g basmati rice or long grain rice cooked and drained

Sauce and Plating

1 tbs olive oil
25g butter
1 Clove of garlic crushed
1 thumbnail of grated, fresh Ginger
Chopped red onion
2 tsp of medium curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2tsp turmeric
Sea salt and freshly ground pepper
Small bunch flat-leaf parsley, chopped
1 red chilli, deseeded and finely chopped (optional)
Squeeze of lemon and a small bit of zest if you wish

Equipment

Chopping board
Knives
Pan
Frying pan
Bowl
Garlic crusher