Cooked by Angelina - serves two greedy people
Stemming from the times of the British Raj and colonization, this rice and fish breakfast dish is subtly spiced and heartily good. I do this differently, in that the spices are cooked with the rice and not separatley in a sauce. I think cooking this kedgeree recipe this way ensures a lovely morishness that, quite honestly, can be enjoyed any time of day - not just in the morning.
For the Kedgeree...
200gr Basmati Rice
1 x Shallot
2tsp Garam Marsala
1tsp Ground Turmeric
4 x Cardamom pods
3 x Bay leaves
1 x Cinnamon stick
1ltr Chicken Stock
1 x Fillet of Smoked Haddock (undyed)
3 x Eggs
Bunch flat leaf parsley
1 x Lemon
Rinse basmati rice and soak to remove starch.
Fry diced shallot in butter and a little oil until soft. Add the Garam Marsala, Turmeric, Cardamom pods (smashed), Bay leaves and Cinnamon stick.
Drain the rice and add to spicy butter. Stir for few mins, then even out the rice in the pan (so it is the same depth throughout). Add the Chicken Stock (enough to cover rice with about 5mm over).
Bring the rice to boil, then turn down to a simmer and cover with a cartouch and tight fitting lid. After 5-7 minutes, check to see how it is doing.
Now add the smoked haddock - chopped up ito bit size pieces. Add a little extra stock and re-cover with the cartouche and lid, for 5 mins.
In the meantime, boil your eggs so yolk is still a little soft. My Mum taught me the following for boiled eggs...
Put Eggs into cold water - bring to boil. At boiling point, turn off heat. Then leave in water... six minutes for soft yolks, eight minutes for hard yolks.
Once cooked, peel the eggs and cut into quarters. Check rice is cooked. Add eggs, chopped parsley and coriander and squeeze if lemon to taste.
Serve with a pot of coffee and the morning papers. Radio 2 is an optional extra.
Not so much Breakfast for Kings - but for Raj
Angela's easy Kedgeree recipe...
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What do you think of this Kedgeree Recipe from Marsala Rama? Let us know what you think!