Kedgeree recipe

[flemmings]

I see that incandescens' father actually uses smoked haddock, which I've never seen up here. Recipe serves 6. One can use less rice if desired.

ETA: eggs, quantum sufficit

12 oz (350 gms) fish
12 oz (355 ml; 1.5 cups) rice
1 green pepper
3 celery sticks
1 small onion
2 tbsp oil
1.5 pints (850 ml; 3.5 cups) stock
2 tsp curry powder
1/4 tsp cayenne
Salt and freshly ground pepper
2 tbsp minced parsley

Hard boil eggs and put to one side. (I used poached eggs, but it's much the same either way)

Wash rice and set aside. (Again, I used basmati which doesn't need washing)

Deseed, core, and chop green pepper. Dice onion and celery fine. Heat oil in a saucepan with a lid, add veg and cook slowly over moderate heat 15 minutes, stirring frequently, until done. Meanwhile heat stock in separate pan.

Add curry and cayenne to veg and cook 2 minutes stirring constantly. Stir in the rice and then slowly add the hot stock. Bring to the boil, stirring constantly. Lower heat, add salt and pepper, cover and simmer 15 minutes until rice is tender but still firm.

(A note here. With basmati the ratio that works for me is 2:1 liquid to rice. This recipe wants a bit more liquid than that, but I'd use whatever ratio works best for the rice you have. And forget the tender but still firm thing. I like my rice soft.)

The recipe then tells you how to poach the fish fillets in milk and water. They call for fresh salmon. With smoked mackerel I just heated it in a little water until warmed through, flaked it, and added it to the rice and veg mix along with the parsley. Adjust the seasoning and transfer to a serving dish oh we are elegant. Cut the eggs in quarters or eighths and use as garnish. Serve immediately.

Comments

[chomiji]

Hmmm ... am I missing something? I don't see eggs on the ingredients list. One per person, maybe?

And do I recall that you omitted green pepper and used lemon when you did yours? (I can't eat bell peppers at all.)

[flemmings.livejournal.com]

Oops yes. Two eggs I think they call for. Or however many you want to use.

Can't eat bell peppers and am not a fan of the green ones anyway. Lemon worked fine for me, added at the last with the eggs.

[i-am-zan.livejournal.com]

Ooh thank you for sharing ... I had seen you had problems with the fish before you got your recipe and I wanted to say that I used smoke mackerel. And of course forgot. But I see that you came to that conclusion too! I don't think I have seen smoked haddock anywhere outside of the UK really. Here smoked fish is usually mackerel or salmon. And yes I just heat that a little in water too!

^_^ (if I haven't any in sometimes I do use canned tuna which is of course the cheapest thing here, especially if I have to make lots for hungry kiddies) and they don't eat peppers too.

[chomiji]

Thanks!

I've been fascinated by kedgeree ever since I first read National Velvet as a kid. I should probably go ahead and try it! I wonder how it would be with kippered salmon, which is much drier and flakier than lox.

[flemmings.livejournal.com]

Kippered salmon would probably work if you merely heated it a bit rather than cooking; or just flaked it into the rice.

[flemmings.livejournal.com]

Is very very good and much better the next day. (licks bowl)

[flemmings.livejournal.com]

I... suppose canned tuna is as reasonable a fish as any other, and god knows cheaper than smoked mackerel, as well as less salty. But I'd need some pretty intense spices to give it zip. Left out the cayenne in the recipe because I don't do hot, but maybe a bit more pepper or some paprika to cover.