I’ve made this kedgeree dish a few times lately. You can pre-make it for parties/dinners and then warm it up.
I prefer a home made, freshly ground garam masala, but you can buy it too.
Some people serve this with mango chutney. I’ve not tried that yet.
Kedgeree
Serves 8
Ingredients
- large filet of smoked haddock, skinned, boned
- 200 ml whole milk, to just cover the fish
- 1 bit mace
- 3 cardamom pods
- 1 large brown onion, finely chopped
- 50 g butter
- 3 tbsp garam masala
- 1 pinch saffron or turmeric
- 400 g basmati rice
- 800ml to 1 litre veg or fish stock
- 4 eggs, boiled
- handful fresh parsley
- 1 lemon, juice of
Instructions
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Preheat the oven to 180C. Put the smoked haddock, milk, mace, cardamom, in a baking tray. Cover with foil and bake for 10/15 minutes. Remove from oven, let it cool. Remove the fish to a dish and reserve the spicy milk mixture.
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In a large, wide saucepan, fry the onion in the butter, then add the spices – garam masala and saffron/turmeric. Then add the spicy milk mixture. Fry for a few minutes then add the rice.
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Fry the rice then gradually add the veg/fish stock. Adjust for seasoning, you may need to add salt.
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When the rice is cooked and the liquid has been absorbed, add the haddock, broken into large flakes. Carefully mix into the dish.
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You can transfer this to a serving dish at this point, adding halved boiled eggs to the top and the flat leaf parsley. Add in the lemon juice. Serve warm or cold.
Alternative rice method:
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Rather than stirring the basmati rice into the fried onion/spice mix, steam the rice in a rice cooker. Remove when cooked, then stir into the onion/spice/milk mixture. Add the haddock, halved boiled eggs, parsley and lemon juice. Serve.
