Kedgeree

Food is a big part of my life, and one of my passions.  I have another passion in my life which makes me calm and happy. It’s the beach, and it was time to incorporate this into the name of my blog.  As well as food, this blog shares a bit of my personality too.

I was inspired to make kedgeree by a friend of ours, Adrian. My husband and I met Adrian, when we did a overland truck trip from Kathmandu to London 27 years ago. It was by chance that we bumped into each other at Moore Wilson’s in Wellington late last year.  We had not been in touch for 26 years, so it was quite remarkable that we recognised each other. It turns out that Adrian is a bit of a foodie as well.

One of the countries we visited on that trip 27 years ago was India, and it is said that kedgeree originates from India.  It was brought to the UK by the British Colonials and was mainly cooked as a breakfast dish in Victorian times.

Tonight I made kedgeree for dinner. I think this is best version I have made, and I thought I would share it with you before I forget what I put in it.

Adrian’s recommendation was to use the best smoked fish available. I used warehou, which I purchased from our local farmer’s market. It is delicious.  Traditionally smoked haddock is used, or you can choose to used smoke salmon or tuna. After trying different recipes I have used my preferred spices, so you can change these to suit yourself.

KEDGEREE

(Serves 2-3)

1 cup rice

2 eggs

1 onion

1 tsp olive oil

1 tbsp butter

1 tsp curry powder

1 tsp ground cumin

1 tsp tumeric

300 g smoked fish or salmon

2 tbsps chopped parsley

METHODIMG_1101

Cook rice using preferred method.  (I use a rice cooker)

Bring eggs to boil in a saucepan and simmer for 5 minutes.

While rice is cooking melt butter and olive oil on a medium high heat. Add finely chopped onion and cook until soft.

Add spices and saute with onion for 1 minute.  Add cooked rice and stir well to combine.  Add the flaked smoked fish and heat through.  Peel the boiled eggs and cut into quarters.  Carefully toss the eggs through the fish mixture.

A dash of cream can also be added towards the end to make a slightly richer dish.

Sprinkle with parsley and you are done.

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