Jane Grigson devised this simple recipe for kedgeree; click on the link. The recipe can also be found in her book Fish which contains many good recipes. I have made this recipe many times since it fits the necessary categories of cheap, easy and tasty. I usually make it with smoked salmon fillets and chopped coriander leaves instead of parsley and serve it with a variety of Indian chutneys.
- 450 g/1lb smoked haddock fillets
- 85 g/3oz butter
- 1 tbspn coconut oil ((The original recipe calls for sunflower oil. Heating sunflower oil makes it go rancid and so not a good thing to eat. Clarified butter could be used instead, so this would be 4oz/100g butter))
- 1 onion, chopped
- 170 g/6oz basmati rice rinsed ((So we are told to eat up our whole grains for the stabilising effect on the blood sugar. If you want to do this, then the rice must be soaked all day to remove the phytates, which are anti-nutrients and will remove such minerals as zinc and calcium from the body. Obviously the rice will need cooking for longer.))
- ½tbspn curry paste – strength to taste
- 3 hard boiled eggs, cut in halves or quarters.
- 140 g/5oz fresh or frozen peas, thawed
- 2 tbsn parsley or coriander, chopped
- Black pepper
- Wedges of lemon or lime and mango chutney to serve.
- Cover the haddock with boiling water and leave to stand for 5 mins. Drain and reserve the soaking liquid.
- Make the soaking liquid up to 400ml/14 fl oz with more water.
- Skin and flake the haddock, removing any bones. Set aside.
- Melt 30 g/1 oz butter with oil in a large saucepan and gently fry the onion until soft but not coloured.
- Add the rice and curry paste and stir about for 1 – 2 mins.
- Pour in the measured cooking liquid, bring to the boil, then reduce to a simmer, cover tightly and leave to cook for 8 mins.
- Stir in the haddock and peas. Cover again and leave to cook for a further 4 -5 mins until all the water has been absorbed and the rice is cooked. You may need to add a little more hot water to prevent burning.
- Remove from the heat, dot over the rest of the butter, cover again and leave to stand for a further 4 mins.
- Add the eggs, black pepper and parsley or coriander and stir lightly with a fork. Taste and adjust the seasonings, it may not be necessary to add salt.
- Serve with lemon or lime slices and the chutneys.