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Tuesday, January 8, 2013

Kedgeree (Anglo-Indian or Scottish)

The Kedgeree is a disputed dish, consisting of curried rice with fresh herbs, mixed with flaked haddock, often smoked, and served with hard-boiled egg slices on top. A traditional solution for serving left-over rice. The disputed part comes in deciding whose cuisine does it belong to: some say it's British, borrowed from India in their colonial period, others say it was actually traditionally Scottish all the time, and older than the colonialism in India. 
Considering this isn't what I'm an expert in, I won't express any opinions as to that, but I'll resume myself to saying that whatever the precise origin, the dish is delicious. :)
Of course, you can make it with smoked salmon as well, but this is the more traditional version. Enjoy. :)

Last year:  Tapenade (Olive paste) bread rolls.
Two years ago: Tabbouleh (Middle eastern parsley and bulgur salad) and Simple wellness salad with clementines, feta, endives and pumpkin seeds.

Ingredients (serves 2-3):
  • 250g haddock fillets (smoked would be more traditional, we could only find it raw and plain)
  • a drop of frying oil (for the fish, if  not smoked)
  • salt and pepper
  • 250 g basmati rice
  • 3 spring onions (both white and green parts included)
  • a thick slice of butter
  • 1 red chili pepper
  • a handful of fresh parsley (30 g)
  • 1 tablespoon curry powder
  • 1/3 teaspoon cardamom
  • 1/3 teaspoon coriander
  • 1/3 teaspoon cinnamon
  • 3 eggs
  • some lemon slices to serve (optional)

Our fish was plain (not smoked) so we had to fry it first in a drop of olive oil (seasoned with some salt and pepper):

We fried it well on both sides, then removed it from the pan. Next step is to cook the basmati according to package instructions and boil the eggs.
While the rice and eggs boil, chop up the green onions. Place the green onion in the frying pan with the butter:

Fry it around just until softened, then add the chopped chili pepper and the dry spices. Mix well.

Turn off the heat, add the boiled rice and mix again (so the rice catches the spices and everything comes together). Also flake the fish ad add it:

Mix again, then add the chopped fresh parsley:

Mix and transfer to serving plates. When the eggs are boiled and a bit cooled, peel them and slice. Arrange the slices on top of the rice and the kedgeree is done. Dig in! :)

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