Kedgeree

As I leaf through my recipes, I realise that there are several that use the same 3 spices: Coriander, Cumin and Turmeric. I have resolved that, as it would save me at least 42 seconds per week, I shall make a tub of ‘Claire’s Spice Mix’, with those 3 in it. Not only will it be cheaper as I will buy big packs of spice, but it will save me from losing my rag with the little Schwartz jars because my teaspoons won’t fit in them.

I know they don’t fit, but still I try to lever them in, hoping that things will be different this time.

In the new world this recipe shall call for 3 teaspoons of ‘Claire’s Spice Mix’.

My brother, is known for his kedgeree, so I asked him for his tips, some of which I’ve now added to my recipe, like cooking the haddock with milk and bay leaves and leaving out the garlic.

Mark’s best tip was to eat it with brown sauce. I just had leftover kedgeree for lunch with some HP Fruity: Excellent! Better than our usual herby yoghurt.

*ponders adding salt and smoked paprika to the spice mix too saving even more time*

Things{we}make Kedgeree

Serves 3

No matter how much I cajole, George still isn’t keen, so although this recipe serves 3 I end up having the 3rd portion for lunch the next day…with brown sauce.

Don’t be scared by this big list, it’s mostly spices. Use curry powder instead if you like.

300-400g undyed boneless smoked haddock fillets
200g basmati rice
2-3 boiled eggs – quartered (I bring the eggs and water to the boil then simmer for 6 mins)
2 bay leaves and some peppercorns
2 tablespoons of butter
1 finely chopped onion
1 large teaspoon of fresh chopped ginger (or lazy ginger)
1 red chilli, finely chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1-2 teaspoons garam masala (depending on how spicy/curry flavoured you like it)
1 teaspoon salt and some black pepper
2 teaspoons black mustard seeds
¼ teaspoon of hot smoked paprika
juice of 1 lemon
3 finely chopped spring onions
a good handful of fresh coriander and parsley leaves – chopped

You can boil the eggs, rice and milk in preparation then complete the final bit when you want to eat. I also mix up the spices in a little bowl ready to throw in.

Prep

1. Cook the eggs until almost hard boiled. I put them in cold water with a teaspoon of bicarb and bring to the boil then simmer for 6 minutes. Plunge into cold water for 5-10 minutes then peel.
2. Cook the rice in boiling salted water for 10 minutes, until just tender. Drain, rinse well with cold water then let it sit to drain some more.
3. Check the haddock for any stray bones then put it in a shallow pan with the bay leaves and peppercorns and cover with cold milk. Bring to the boil, cover and simmer for 5 minutes. Remove from pan and leave to cool. Flake the fish into chunks and set aside. Reserve the milk.
4. Mix the cumin, coriander, turmeric, garam masala, paprika, salt and pepper ready in a teeny bowl.
5. I also slice the onion, chillies, spring onions and herbs if I feel so inclined.

Cooking Bit

1. Gently heat the butter in the shallow pan then fry the onions until soft but not browned.
2. Add the ginger and mustard seeds and cook for 5 minutes.
3. Add the cumin/turmeric/coriander/garam masala/paprika/salt/pepper mix and cook for a few more minutes.
4. Add the spring onions, chilli, and lemon juice. Stir in the rice and allow to thoroughly warm through.
5. Add the fish back in and most of the chopped herbs and stir through very gently.
6. Add a little of the leftover milk if it looks dry, then nestle the quartered eggs in the rice and replace the lid, then take it off the heat and leave to rest for 5 minutes.
7. Serve it from the pan at the table with the last of the herby leaves.

Addendum 12/5/14

A Bit of History

When I first wrote this post I added a some background information about Kedgeree and where it originated. How I imagined it being eaten for breakfast in Edwardian Breakfast rooms served in big silver dishes.

I deleted it though as I thought you’d probably heard it all before. I forget that a lot of our readers are not from the UK so here is a excerpt from Wikipedia to explain a little of Kedgeree’s background:

“Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. It is one of many breakfast dishes that, in the days before refrigeration, converted yesterday’s leftovers into hearty and appealing breakfast dishes, of which bubble and squeak is probably the best known.”