Easter Kedgeree

Kedgeree seemed like a good dish for Easter combining as it does both Good Friday fish and eggs. And the bonus is the pretty yellow and green which are the Easter colours. We had it both for supper on Good Friday and (leftover) for lunch yesterday.

It looked so good that I had to snap it but as I was hungry there was no time to get a DSLR out and  so I  grabbed a couple of shots with my FujiFilm Fuji FinePix F100fd. A little work in Lightroom completed it but not until after I had finished my lunch.

Buttery Kedgeree

A dish with history – it probably originated in India as ‘Khichdi’ but was adopted by the Scots and found in a Scottish cookery book in 1790.  FIsh was a popular breakfast dish during the Raj in India  (when morning caught fish was still fresh).
It returned to Britain with British Colonials and became  popular in Victorian Britain as part of the fashionable Anglo Indian cuisine.

● 1½ lb (700 g) thick smoked haddock fillets, preferably undyed
● 1 bay leaf
● 4 oz (110 g) butter
● 1 onion, chopped finely
● 2 tsps level teaspoon medium curry powder
● 1 tsp turmeric
● long-grain white rice measured up to the 8 fl oz (225 ml) level in a measuring jug
● 3 hard-boiled eggs, chopped
● 1 handful curly parsley, freshly chopped
● 1 tbsp lemon juice
● salt and freshly ground black pepper
Poach the haddock fillets in a wide shallow pan with the bayleaf and enough cold water to cover.  Bring just to the boil, turn the heat down and cover and simmer gently for about 8 minutes or until just cooked. Drain off the cooking liquid and  save. Put the fish into a dish and keep warm covered with foil.

In the same pan, melt 2 oz (50 g) of the butter and soften the onion in it for 5 minutes. Stir in the curry powder and turmeric and cook for a moment or two to develop the spice flavours, then stir in the measured rice and add 16 fl oz (450 ml) of the haddock cooking water. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 10-15 minutes or until the rice grains are tender.

When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh. When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining butter. Season to taste and serve.
Delicious with buttered spinach.


One Comment Add yours

  1. Hi Marie,

    you do realize that if you keep posting such tantalizing recipes and photos I may have to rekindle my love for cooking. LOL!

    Cheers, Markus
    (aka profiphotos)


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