A million years ago (ok - more than a decade ago) I was Art Editor of a monthly, consumer Wine magazine. Apart from forever ruining cheap wine for me, my tenure at the magazine introduced me to a few great restaurants and bars. It was during a food & wine matching challenge – a regular feature in the magazine – that I first tasted kedgeree. I cannot remember the name of the restaurant any more, but the dish made such an impression that I immediately tried to replicate it at home. It has been a firm favourite ever since.
Kedgeree supposedly originated in India and was introduced in the United Kingdom by returning British colonials - as a breakfast dish. It too substantial a meal, to my eyes, to be breakfast fare and I usually like to serve it as a quick, healthy, midweek meal. I sometimes replace the smoked haddock with equal quantity large raw prawns (thrown in with the rice during step 5) or chickpeas for a vegetarian option. The tomato sauce is optional but I should warn you - it makes the dish. There are usually (unfair) accusations thrown around that I am hogging it - I am, mostly, totally innocent.
This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk. For more eggy main meal inspiration go here.
1 tbsp butter
2 tsp sugar
5 large tomatoes, skinned, de-seeded and chopped
1/2 tsp mild curry powder
1 clove garlic, chopped
Salt and freshly ground pepper
- Boil some water. Score a cross on the bottom of the tomatoes and cover with the boiling water.
- Leave for a few minutes until the skin is easy to remove. Chop the tomatoes and remove the majority of the seeds.
- Heat the butter until foaming and add the chopped garlic and tomatoes. Stir in the curry powder, sugar and season with salt and pepper.
- Cook for 5-8 minutes, stirring, until the sauce is slightly reduced.
For the kedgeree
300-400g | 10.5-14oz undyed smoked haddock (or replace with other firm white fish)
250ml | 1 cup milk
1 bay leaf
2 tbsp unsalted butter
3 banana shallots, or 1 onion, finely chopped
2 tsp sugar
4 cardamom pods, lightly crushed
1/2 tsp ground turmeric
1 cinnamon stick
1 bay leaf
1 cm | 1/3 in piece fresh ginger, grated
350g | 12.3oz basmati rice
500ml | 2 cups hot vegetable stock
125ml | 1/2 cup of the poaching milk
1 bay leaf
4-5 large eggsSalt and freshly ground pepper
2 tbsp fresh flat leaf parsley, chopped
- Boil the eggs for 8-10 minutes, rinse with cold water and set aside. Older eggs will peel more easily so bear that in mind.
- Bring the milk to the boil with the bay leaf then reduce to a simmer. Add the fish, skin side up, cover, and poach for 5-7 minutes or until the flesh is opaque. Set aside.
- Put the butter in a large pot and heat until foaming. Add the cardamom pods, cinnamon stick, ginger, turmeric and caster sugar and stir for a minute.
- Add the chopped shallots and cook over low heat for 7-10 minutes, stirring, until soft.
- Add the rice and stir until it is coated in the spicy butter. Add the stock, bring to the boil then reduce heat to a simmer. Cover and cook for 10 minutes.
- Add the poaching milk, stir and continue to cook for another 5 minutes or until the rice is cooked. Taste and season with salt and pepper. Remove the cardamom pods, bay leaf and cinnamon stick.
- Flake the poached fish, removing any bones, and add to the rice.
- Peel and chop the eggs into quarters, then add to the rice. Add the parsley and gently mix everything together. Serve the tomato sauce on the side so everyone can help themselves.
Linking this recipe to #TastyTuesdays and Ren Behan’s Simple and in Season,