With smoked fish, rice and creamy eggs, kedgeree has long been a favourite in our house, especially as a treat breakfast on special days. But it makes a fairly easy supper too with the only complication being how to have it piping hot without being dry and what quantity will be enough.
Recently we tried it with a variation, yellow split peas added for texture and because the mixture of rice and pulses is more like the original Indian inspired dish. It was more substantial and good so it will happen again.
Years ago a lovely Italian lady taught me to measure rice in handfuls, one full palm per person plus one for luck. So I used this for the rice and the peas and the result was moreish plus there was plenty for two or three as a main meal - in fact we two ate nearly all of it but we were being greedy. How much fish you use, of course, effects the result so add what you have or think you need. I used a couple of 'out of the bag' frozen fillets - Sainsbury's - but I won't again, too dry however carefully you cook them. Fresh is best. How spicy you have it is also something to play about with. After two months in Vietnam and China we were keen to have heat.
Spicy Kedgeree with Split Peas - for 2/3 as a main meal
3 handfuls basmati rice
2 handfuls yellow split peas
6-12oz smoked haddock
2 eggs boiled, peeled and quartered
1 onion
Cumin, turmeric, chilli powder or hot curry powder
I green hot chilli minimum but optional!
Flat leaf parsley finely chopped (you could use coriander instead)
All the ingredients can be cooked in advance but it is best to time it so that they are ready at about the same time, so the dish needs less heating up. If it looks at all dry at the end, add butter and as a possible variation, you could add some cream for real luxury.
Recently we tried it with a variation, yellow split peas added for texture and because the mixture of rice and pulses is more like the original Indian inspired dish. It was more substantial and good so it will happen again.
Years ago a lovely Italian lady taught me to measure rice in handfuls, one full palm per person plus one for luck. So I used this for the rice and the peas and the result was moreish plus there was plenty for two or three as a main meal - in fact we two ate nearly all of it but we were being greedy. How much fish you use, of course, effects the result so add what you have or think you need. I used a couple of 'out of the bag' frozen fillets - Sainsbury's - but I won't again, too dry however carefully you cook them. Fresh is best. How spicy you have it is also something to play about with. After two months in Vietnam and China we were keen to have heat.
Spicy Kedgeree with Split Peas - for 2/3 as a main meal
3 handfuls basmati rice
2 handfuls yellow split peas
6-12oz smoked haddock
2 eggs boiled, peeled and quartered
1 onion
Cumin, turmeric, chilli powder or hot curry powder
I green hot chilli minimum but optional!
Flat leaf parsley finely chopped (you could use coriander instead)
All the ingredients can be cooked in advance but it is best to time it so that they are ready at about the same time, so the dish needs less heating up. If it looks at all dry at the end, add butter and as a possible variation, you could add some cream for real luxury.
- Boil the rice and peas separately. Only add salt to the peas at the end when they are soft; they will take longer than the rice.
- In a wide shallow pan, soften the finely chopped onion in butter till translucent.
- Cook the fish by adding boiling water to a pan so that it covers the fish, bring back to the boil and then turn the heat off and leave for 10 minutes before draining and breaking into large flakes.
- Add a flat teaspoon of each spice (or less chilli powder to keep it mild) to the onion and cook gently for a couple of minutes.Then add the sliced chilli if you are using it.
- Now add the rice and peas to the pan, stir through to heat and flavour. Taste and season with S & P. Then carefully add the flaked fish and parsley.
- Lastly put the (hot) pieces of egg on top, sprinkle a little more herb and serve from the pan.
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