Another parcel arrived today from Delish Fish, containing lovely undyed and sustainably caught smoked haddock fillets for this weeks Fish is the Dish challenge (you can read more about Fish is the Dish in this post).
This weeks recipe challenge was Kedgeree, a family favourite in this household. Kedgeree is a dish that originated in India and was bought back to the UK by the returning British Colonials during the Victorian Era. The dish itself contains cooked flaked fish (usually smoked haddock but salmon can be used), rice, hard boiled eggs and curry powder and was originally eaten at breakfast.
I made a few tweaks to the recipe on the Fish is the Dish website because, well....I like tweaking things, but essentially it was very similar. You can see my recipe below. This was utterly delicious and I really must remember to make it more often!
| Serves: 4 | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes |
- 450g Smoke Haddock
- 2 Bay Leaves
- 25g Butter
- 1 Onion, chopped
- 2 Cardamom Pods, bruised
- 1/2 TSP Tumeric
- 2 TSP Curry Powder
- 1 Cinnamon Stick
- 350g Basmati Rice
- 600ml Vegetable Stock - you might need to add a bit more in to stop it drying out.
- 2 Hard Boiled Eggs, quatered
- Chopped Parsley
- Step 1: Preheat oven to 200c and wrap the haddock and bay leaves in some foil and place on a baking try in the oven. bake for about 8 minutes (until cooked). Take out of oven and flake.
- Step 2: Melt the butter in a pan and fry the onion gently for 5 minutes until soft. Add all the spices and cook for a further minute or so.
- Step 3: Add the rice and stock and bring to the boil. Turn down the heat, cover and simmer for 15 minutes.
- Step 4: Add the flaked smoked haddock and chopped parsley and cook for a few more minutes to warm through.
- Step 5: Serve with the boiled eggs and more parsley to garnish.