Ch at 11:10, 10 January 2020

2020-01-10T11:10:32Z

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[[Recipes from cookery books|⇐ Recipes from cookery books]]

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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.

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

<small>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.</small>

Kedgeree - Revision history

Ch at 11:10, 10 January 2020