I like this recipe a lot, it literally translates as "fish with rice" but has become embellished with curry powder and occasionally a "handfull of green chilies". This recipe has evolved with the site. Its a good one-pot rice dish.
Kedgeree has an undeserved reputation for lurking on the breakfast tables of the aristocracy. This is probably because hot and spicy foods are regarded as a cure for hangovers.
Time: 30 minutes
Ingredients (serves 4 to 6)
500 grams of rice (long grain or basmati)
500 grams of frozen peas
Two/Three large onions
750 grams of skinned smoked haddock fillets
Generous quantity of oil for frying
Between one and five tablespoons of your favourite curry powder
Equipment
Large cast iron pot with tight fitting lid and a frying pan
Method
Add three tablespoons of oil to the iron pot and lightly heat the curry powder for a couple of minutes. Add the rice and fork the contents of the pot together. Pour in 800 ml (0.8 litre) of water and add the frozen peas. Lay the fish fillets on the top of the rice and peas. Bring to the boil, let it bubble away for a minute, then reduce the heat so that it simmers. Put the lid on, continue simmering for 10 minutes, then turn the heat off and ignore for a further 10 minutes. Whilst the rice is cooking, roughly chop the onions and fry at a high temperature so that you get some burnt bits. When the rice is cooked, remove the lid, tip in the fried onions and fork the contents together.
Comment
Children like it with ketchup or brown sauce. Serve with mango chutney and you have a dinner party dish.
Page Updated: 22nd June 2001