Try Kedgeree ...
If you’re looking for an unusual weekend breakfast dish as
an alternative to the ubiquitous bacon and eggs, kedgeree is the ultimate
comfort food.
The dish originated in India
in the days of the British Raj and was brought to the UK by returning
colonials who wanted to replicate the spicy dishes they had enjoyed on the
subcontinent.
Kedgeree reached its height of popularity in Victorian times when
the dish was served at breakfast. The anglicised version traditionally involves
smoked haddock but the original recipe is thought to date back to the
fourteenth century when lentils and rice and (sometimes) fish were combined to
make a dish known as Khichri. This was also served at breakfast as a thrifty way of using up leftovers from the night
before, accompanied by a spiced yoghurt drink.
The British version of Kedgeree can be eaten hot or cold and is deelicious …!!
Recipe for Kedgeree
Serves Four
Ingredients:
- One medium red onion
- 1 clove garlic
- Two tomatoes
- 3 eggs
- 700gm undyed smoked haddock
- 200gm basmati rice
- Generous knob of butter (or ghee)
- Handful of chopped chives
- 2tsp grated fresh ginger
- 2 heaped tbsp curry powder
- 1 tbsp English mustard
- 1 fresh red chilli
- 1 pot sour cream
- 2 bay leaves
- Fresh coriander
- Salt and black pepper
Method:
- Boil the eggs till hard boiled, peel and quarter.
- Put fish and bay leaves into a pan with enough water to cover.
- Bring to boil, cover and simmer for five minutes until
cooked through.
- Remove from pan, reserve water and remove skin (and bones if any).
- Flake into chunks and set aside.
- Melt butter in pan.
- Stir in ginger, onion, garlic and curry powder.
- Add chopped tomatoes and cook for a while.
- Stir in rice (adding more butter if required)
- Add reserved water, bring to boil and simmer until rice is tender (about 15mins).
- When liquid has been absorbed, stir in mustard, flaked fish and lemon juice and allow to gently heat through.
- Season to taste.
- Add eggs, coriander and chilli and gently stir.
- Sprinkle with chives and place in a warm serving dish.
Mix coriander into the soured cream and serve
with kedgeree.
