Smoked Fish Kedgeree - or what we call smoked fish rice curry
This recipe has been modified from several others to make it as easy and tasty as possible. If your kids enjoy mild curry dishes and smoked fish, this one will be a winner!
Ingredients
- 4 eggs
- 200-300g fresh smoked fish Kahawai, cod or gemfish all work well
- 50g butter
- 1 onion finely chopped
- 3 cardamom pods
- ½ tsp ground turmeric
- 1 cinnamon quill
- ½ tsp ground fenugreek grind your own in a coffee grinder
- Good pinch of sea salt
- 2 fresh bay leaves
- 300g basmati rice
- 2½ cups chicken-flavoured stock I use Massel vegetarian 'chicken' stock cubes
- 3 Tbsp chopped parsley
- Juice of 1 lemon
Instructions
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Boil the eggs in a pot of water for 8 minutes, then run under cold water. Peel and leave aside.
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While the eggs are boiling, cook the smoked fish by just covering it with water in a small saucepan. Bring to the boil, then simmer for 7 minutes. Once the fish has cooled, remove the skin and bones and flake it finely. Set aside.
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In a large, deep-sided frying pan, melt the butter over a medium heat, and cook the onion until soft and translucent.
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Turn the heat up and add all the spices and bay leaves. Cook for about a minute, stirring.
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Add the rice and stir until evenly coated with butter and spices.
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Add the stock and bring to the boil.
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Cover the pan and simmer gently for about 12 minutes, until all the water is absorbed.
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Remove the bay leaves, cinnamon quill and cardamom pods.
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Gently stir in the fish. Add lemon juice, and sprinkle over the parsley. Cut the eggs in half, and place on top
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Adjust seasoning by adding salt and pepper to taste.
Recipe Notes
Eat what you can and store the rest in a covered container in the fridge. It reheats well in the microwave but do be careful – the eggs and fish can be explosive if you overdo the heating! To avoid messy microwave clean-ups, heat in a covered bowl and only for a minute at a time, stirring and checking the temperature as you go.