Kedgeree

⇐ Recipes from cookery books

This is a mixture of a recipe from Jocasta Innes's The Pauper's Cookbook, Rick Stein's Seafood Lovers' Guide and my own take on it.

It is usually done with smoked fish, e.g. haddock. In Manchester I used to use Arbroath smokies. Unfortunately I've not found anywhere in Amsterdam that sells these, or even bog standard smoked haddock. However I did use the leftovers from a dorade (or sea bream) that I had cooked whole in indian spices as a fish tikka - that worked brilliantly well.

Ingredients

for 2 people

smoked fish, or fish leftovers - see preamble above

140ml basmati rice

280ml liquid, chicken or vegetable stock, or at a pinch water

1 onion, finely sliced

2tbs butter

3/4 cardamom pods crushed

1 tsp curry powder

2 hard boiled eggs

Method

1. If using smoked or uncooked fish, gently cook in a little milk until just done. Reserve.
2. Gently fry the onion in butter till cooked and golden.
3. Add the rice and spices and cook for a minute, stirring continuously to coat the rice in butter and spices
4. Add the liquid and bring to a boil. Cover tightly with a lid and cook at very low heat for 20 minutes or longer.
5. If the rice still seems too wet, stretch a tea towel over pan and replace lid and leave for 5 minutes off the heat.
6. Warm the eggs up by peeling them and placing them in boiling water for a minute or two
7. Gently mix the sliced eggs and fish to the rice

This is a mixture of a recipe from Jocasta Innes's The Pauper's Cookbook, Rick Stein's Seafood Lovers' Guide and my own take on it.