28.11.10

kedgeree

Recently I have discovered a few new recipes that have instantly became my new favourites, so I have tried my best to actually take pictures of plates before they disappear at the dinner table, so I can share them here.
Today I was going to post one of my old recipes, tried and tested. The recipe is a traditional English colonial dish that was made for Englishmen in India, mostly for breakfast.

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It is more of a full meal, dinner dish, especially if you combine a bowl of that with some yoghurt and coriander sauce, samosas and carrot and coriander soup, you have a feast for 6 - 8 people easily.




This quantity, on it's own, will serve 4-6, it is really easy to make and is one of the yummiest tghings you will ever try.


Ingredients

500 g organic smoked haddock
3 bay leaves
170 g basmati rice
two handfuls of frozen peas
salt and pepper to taste
100 g butter
a thumb size piece of fresh ginger
2 cloves of garlic
1 medium onion
2 tbsp of good quality curry powder
1 tbsp mustard seeds
1 punnet cherry tomatoes
juice of 2 lemons
2 hard boiled eggs
a bunch of fresh coriander
1 red chilli
natural set yoghurt

Preparation

Blanch the fish in water with bay leaves. I buy my haddock frozen, as thin fillets, so they need about 5 minutes to curl up and the meat to become tender and start flaking off the skin. Fresh smoked haddock will probably take 2-3 minutes.
When the fish is poached, set aside to cool, and when it's cool, separate the skin from the meat, flake the meat and give the skin to your dogs or cats (who will no doubt be circling around like little sharks :D)

Boil the rice for 25 minutes until cooked but a bit al dente. For the last 5 minutes add frozen peas - they need to be still fresh so don't overboil them. Drain and set aside.
Finely chop garlic, ginger and onion and add to the heated butter in a pan. Cook for a few minutes until the onion becomes translucent (don't let it burn). Add the curry powder and mustard seeds and let it the spices warm up.
Add the rice and peas, mix well, then add flakes of fish, halved cherry tomatoes, lemon juice, finely chopped chilli and diced hard boiled eggs. Stir and let it all warm through with a lid on (another 2-5 minutes).
Chop the coriander and add most of it to kedgeree, saving a tablespoon for the yoghurt. Mix yoghurt and fresh coriander and serve with hot kedgeree for a most delicious dinner.

Bon appétit!




2 comments:

  1. Pošto sam vidjela neke tvoje fotografije na tvojim drugim blogovima znam koliko dobro to radiš. :)
    I tvoje fotografije hrane su lijepe i korektne ali te u potpunosti razumijem sa svim ovim problemima i komplikacijama na koje nailaziš kad kod fotkanja hrane. I ja imam jednu takvu smetnju za vratom svaki put kad s tanjurom odem prema radnoj sobi u kojoj sve fotkam. :)
    Jako mi se sviđa ova salata. :)

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  2. awww, hvala darling :)) da, cudno je to kako s jedne strane imam beskrajno strpljenje za fotogerafiju a ovdje zbrzam, ok, jedino pazim da bude fokusirano i da svjetlo bude koliko toliko ok :D ja nemam permanent setup, nego kad radim fotke onda vadim sve - svjetla, reflektore, stative itd i to mi je nemoguca tlaka nakon kuhanja, tipicno u 8 navecer radnim danom. kad budem imala vecu kucu (nadam se uskoro) napravit cu si studio prostor (to mi ovdje jako fali) tako da ce onda biti jednostavno potruditi se i oko ovoga.
    inace tvoj setup sma bas prije dva dana gledala kod tebe na blogu i odlicna ti je ideja sa energy saving lightbulbs. tvoje food fotke izgledaju prekrasno, jako mi se svidja tvoj stil tako da, ti si mi uzor :))

    ovo svakako probaj, tesko je opisati koliko je ovo fino, ali ja koja cijeli zivot ricu ni bilo sto iz mora nisam ni okusila, nakon ovoga sam se projela sa seafood, a ovo radim makar 2 puta mjesecno.

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