Kedgeree

Kedgeree

Kedgeree was once a breakfast staple, eaten either first thing in the morning or last thing at night after too many hours of dancing and drinking.This culinary movement to the Raj remains a movable feast, which you are now more likely to encounter at lunch or supper. You can make kedgeree as simple as anything with just fish, eggs, rice, butter and parsley. So you can profit from health benefits of all these healthy ingredients as well as enjoy the delicious dish.

If you are planning to cook kedgeree for lunch or dinner  for 4 serves you will need:

  • 4 eggs
  • 175 g rice
  • 1 small onion
  • 100 g button mushrooms
  • 50 g butter
  • 25 g plain flour
  • tip of a teaspoon curry powder
  • 1/2 stock cube
  • 1 pint milk
  • 225 g tin middle-cut salmon
  • juice of 1/2 a lemon
  • fresh parsley
  • 150 ml single cream
  • salt and freshly ground pepper

Boil eggs for no more that 10 minutes from cold (they should still have 5 mm of soft center). Run them under cold water until they are quite cold and then shell them. Cut them into quarters and then into eithths. Cover with foil umtil you require them.

Cook the rice in plenty of boiling light-salted water for 17 minutes exactly, then run it under the cold tap and wash off the starch. Leave to drain in a sieve or colander.

Finely slice the onion and mushrooms.

Melt the butter in a pan which will be large enough to contain all the ingredients. Add then sliced onion and fry until golden brown, then add mushrooms and fry for a few seconds before stirring the flour.

Add the touch of curry powder and the piece of stock cube. Gradually work in the cold milk a little at a time until you have a smooth sauce and simmer for 5 minutes, stirring to ensure that it doesn’t stick to burn.

If using tinned salmon pour the juices from the tin into the sauce. Correct the seasoning and lemon juice to acidulate lightly. Skin and flake the fish and fold into the sauce, then fold in the cooked rice and gently allow this to heat through, stirring with a “folding” action as you do so, so that you do not break it up the fish too much.

Finally, just before you are ready to serve the kedgeree, carefully fold in the eggs. Pour the kedgeree into a heated dish, sprinkle with parsley and serve.

Recipe taken from the book “the 125 best recipes ever”

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