Posted in cooking, filling food, Fish, Food, rice

Kedgeree – technically breakfast at dinner time!

Carbohydrates, particularly pasta and rice, have been my very good friend since I moved out of my parents home and started having to fend for myself – initially as a cheap way to fill up a poor student but then I grew to love the variety of shapes and sizes and textures – I swear pasta shells taste so much better than fusilli .

I tried so hard to ditch them in the run up to my wedding, but I’ve been more than making up for it since! I have been doing all I can to enjoy a carbfest without the side dish of guilt, so making little changes like swapping white rice for brown and to be honest you don’t really notice the difference!

Kedgeree is something I’ve never tried, certainly not in the true traditional sense as a breakfast, I’m a delicate sole (that was a genuine typo, but I do enjoy a good pun so it’s staying put) and smoked fish and curried rice in the morning is more than my stomach can handle.

As a quick midweek dinner after a long day at work though…lets give it a whirl!

Smoked Haddock Kedgeree 

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You will need:

Smoked fish – I used haddock but I think any smoked white fish would work, rice, onions, green chilli, cardamom pods, curry powder, boiled eggs, lemon, butter and something green to have on the side if you like a variation in colour on your plate – otherwise it is very yellow.

So easy to make:

I followed the basic steps from this recipe on Guardian Food but reading around it does seem quite an intuitive process and really if you can cook rice and fish you don’t really need a recipe.

So cook the rice according to the instructions on the packet and leave to one side with the lid sealed on. In the meantime pop the fish in a shallow pan, skin side up covered with water, over a low heat and leave for 10 minutes. When its done, remove from the water and pop on kitchen towel to cool.

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Melt the butter in a frying pan and add the onion, fry until soft and add the chilli, cook for a couple of minutes and then crush two cardamom pods and add to the onion and chilli along with a tablespoon of curry powder.

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Flake the fish from the skin, and add the rice to the curried onions and mix well. Then stir through the fish and serve with two halves of boiled egg on top, a wedge of lemon to squeeze over and greens of your choice.

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It was absolutely delicious – still not convinced about having it as a breakfast though.

 

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