“A family-loved Kedgeree, gently spiced and made with heart.”
This Kedgeree is my own little kitchen creation, where I’ve played with spices to make the flavours truly our own. It became a beloved dish in our home, one that my children grew up happily eating. I’m delighted to now share this delicious and comforting recipe with you.
1 mug of basmati rice-cooked as you prefer. I add cinnamon stick, elachi pod and clove when boiling.
1 fillet of smoked haddock
Bay leaf
1/2 onion
A few Black Peppercorns
Cover the fish in just enough water and add the Aromatics above. Cover and poach for about 10min or until fish is almost cooked through.
Chutney- cooked as you prefer. I make mine like this:
Oil – Jeero seeds – Green chilies – 1 chopped onion
Fry the above in the oil and add in 2 grated tomatoes or 1 tablespoon of tomato paste
and a cup of water (whatever tomato you have at home is fine). Add turmeric,
red chili powder and dhana-jeera powder. Then salt to taste. If using tomato paste
I add in 1 teaspoon of sugar/honey to balance the acidity. Cook until a nice gravy is formed.
Flake the haddock (I kept the pieces fairly big) into the chutney
and allow to steam on low for a short while. Finally add a dash
of fresh cream to your preference.
Mix the rice and haddock chutney in a large pot without
breaking up the fish too much. Garnish with seasoned boiled
eggs cut in half, buttery peas and lots of freshly chopped parsley.