Today I have been asked for my kedgeree recipe; and as I had already cooked and eaten it last night there are no photos as I didn't anticipate blogging about it. This recipe is an old one from a Somerfield magazine and truly is quick and easy. Having looked at other recipes I am tempted to try them to see how much the flavour differs with such intensive preparation and attention. The original recipe also advises using prepacked rice which would be excessively quick and easy; but I am on a plastic free mission so I avoid all packaged products where-ever possible. My measurements will always be variable as I have strayed from following the recipe explicitly.
Original recipe for four people
Ingredients:
- 1 onion, finely chopped (I use a whole onion for 2 people)
- 10 ml oil (recipe says olive but I'm currently using rapeseed ... use what you like)
- 250g / 9oz smoked hadddock (or use whatever you consider to be the right portion size for your appetite. I just look at the size of the fillet and decide on the day what I feel like)
- 2 x 250g packs of rice (I use 2oz of uncooked rice per person)
- 15ml / 3 tsps curry powder (adjust to taste, I like a kick so use this amount for 2 people)
- 2 eggs (I use 1 egg per person)
- 30 ml creme fraiche (if not in the fridge I substitute yoghurt or sour cream .. or even kefir)
- 15ml / 1 Tbsp chopped coriander
Method:
- If not using packs of rice prepare and cook rice according to pack instructions ( I always steam mine in a steamer and add the haddock in a top layer for the second half of the time along with the eggs to cook. This saves additional pans being used.)
- Fry finely chopped onion in oil with curry powder until soft.
- If not steaming haddock with rice place the deskinned haddock in a pan with a little water or milk, cover and poach gently until cooked (time varies depending on thickness of fillet; approx 7-10 mins). Once cooked drain and flake
- Hard boil the eggs if not already cooking
- Once the onions are soft mix the rice into the pan with the onions and add the haddock, creme fraiche and coriander. Season to taste and serve with the shelled boiled eggs cut into quarters and a good squeeze of lemon juic.
Variations: Feel free to add additional vegetables to increase your veggie intake. I like broccoli, spinach, peas or sweetcorn ... just use your imagination or whatever is lurking in the fridge.
The beauty of this recipe is that you can juggle ingredients and quantities to suit your individual taste. Other recipes cook the rice gently with all the other ingredients and a multitude of spices but I find this is simple and doesn't need to be watched constantly. Good Luck and Enjoy!
