Kedgeree derives from the Indian rice dish Khichri, dating back to 1340. Kedgeree traditionally cosists of cooked, flaked fish, boiled rice, parsley, hard boiled eggs and curry powder. Stew first made this dish a couple of months ago when I was working late. I had some leftovers re-heated, but it didn’t quite taste as good. He swore that we would make it again, and today is that day.
Any kind of rice dish, in fact any kind of dish in general, that involves a boiled egg gets my vote! So he didn’t really have to do much persuading.
Ingredients (serves 2):
- 2 fillets of smoked haddock
- 2 cups of water
- 1 onion, diced
- 1 cup basmati rice
- 1 handful of cherry tomatoes, de-seeded (chop in half and pinch gently)
- 1 handful of coriander, chopped finely
- 2 large free range eggs
- 1.5tsp garam masala
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- A knob of butter
- Serve with steamed vegetables
- Place the fish fillets in a saucepan and pour 2 cups of water on top. Gently bring to the boil and simmer for 5 minutes.
- Once fish is cooked, drain and reserve the water.
- Put the butter in a pan on a low heat, and sweat the onion for 5-10 minutes.
- For the eggs, bring a small pan of water to the boil. Once it is boiled dip the eggs into the water in and out gradually, so that they don’t crack with the heat of the water. Then drop them in fully, and cook for 6-7 minutes. Once soft boiled, remove from the heat and add to a cold bowl of water. Tip – this stops them from cooking further, and makes them easier to peel them.
- Add the spices to the pan of onions, and then add the rice, coating in the butter and spices. Add the tomatoes, and then add the reserved water from the fish and cover, simmering for 8-10 minutes until the rice is almost cooked.
- Break the cooked fish into large flakes and stir through mixture, and then add the coriander, leaving some to be sprinkled on top.
- Serve with steamed vegetables and your eggs.