Every time we're in the UK I try to make kedgeree as often as possible since I have easy access to Sainsbury's and therefore easy access to smoked mackerel. (You could use smoked haddock if you like.) The Hairy Bikers' recipe is the one I've been using, with my own spins to make it edible for me and my dietary needs. Here's my take (and I try to use as few pots and utensils as possible).
You'll need:
- 475 g smoked mackerel
- 2 bay leaves (my in-laws have a tree! lucky me!)
- 200 g rinsed and drained basmati rice
- 4 eggs, boiled, peeled, and cut into fourths lengthwise
- 100 g frozen peas
- 1 onion, finely chopped
- splashes of non-dairy butter and some neutral-flavored oil
- 1 tablespoon curry powder
- 3 tablespoons non-dairy heavy cream (I use soy), or plain soy yogurt
- freshly-ground black pepper
- flat-leaf parsley
- juice of 1/2 lemon
Do this:
Place the fish skin side up in a big pan with the bay leaves and 500 ml of water. Simmer for about 10 minutes. Pull the fish out with tongs, take the skin off, and shred the fish. Set aside. Pour the fish broth into a bowl and set aside. Throw away the bay leaves.
In the same pan, add your butter and oil and saute the chopped onion. When it's soft, add in the curry powder and peas. Then pour the fish broth in, stir in the rice, cover, and simmer gently for 10 minutes. Turn off the heat and let it sit, covered, for about 5 minutes more.
Add in the parsley (save a bit for garnishing at the end), cream, lemon juice, and fresh black pepper. Stir in the flaked fish.
Put the egg wedges on top, turn the heat on low, cover, and let it all steam up together a few minutes.
Garnish with the extra parsley and extra black pepper...
And enjoy the whole pan by yourself! (I wish.)
Serves 6.
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