I’ve just made a kedgeree, a dish I enjoy but don’t make often. It takes some preparation but freezes well. I usually make enough for four, eat a couple of portions and freeze a couple. The frozen ones can be thawed and then heated in the microwave.
- 500 g (approximately) smoked fish; choose thick fillets; usually this is made with haddock but smoked cod works just as well; I prefer fish that is smoked but not dyed, however when I went to the fish counter this time they only had smoked, dyed haddock so that is what I used
- 100 – 150 g prawns; not tradionally in a kedgeree but I think they add extra taste and texture
- 200 ml wholegrain rice; measure the rice in a jug
- 1/2 teaspoon curry powder
- small onion finely chopped; if you are intolerant to, or dont have, onion then a finely chopped stick of celery is a good substitute
- 100 g butter
- 3 hard boiled eggs; although eggs are found in kedgeree recipes they can be ommitted
- 3 heaped tablespoons chopped fresh parsley; I prefer curly-leafed parsley as it chops more finely
Start by putting the smoked fish into a saucepan, if the fillets don’t fit easily then use kichen scissors to cut them smaller. Cover the fish with plenty of water (approximately 400ml) and put onto boil. Once it boils it only needs a few minutes to cook, you can tell by putting a knife in and seeing if it easily flakes.
Rinse the wholegrain rice in cold water.
While the fish is cooking, melt some butter in another saucepan and gently soften the onion (or celery), add the curry powder and cook for another minute or two. Remove from the heat and add the rice.
The fish should be cooked by now. Drain the liquid that the fish was simmered in and use this for the rice mix. Pour the liquid over the rice, return to the stove and cook as normal. Keep any spare liquid in case the liquid boils away before the rice has cooked. Cook until the rice is soft to eat.
If using eggs, hardboil them. Then peel and chop them.
While the rice is cooking, flake the fish removing any bones and discarding the skin.
Put the flaked fish into a large mixing bowl. Chop the parsley finely and add to the bowl. If using them, add the chopped hard boiled eggs. Next cut the prawns into three and add them to the bowl.
Once the rice is cooked, put this into the bowl as well and mix all togther thoroughly using a wooden spoon.
Divide the mix into four or five portions. Add slivers of butter to the top and enjoy with steamed vegetables.
This recipe was adapted from Delia Smith’s Buttery Kedgeree recipe found in her Complete Cookery Course. My version was printed in 1996.