Thursday, October 31, 2013

Kedgeree

The classic English fried rice dish. This works well with pretty much any kind of smoked fish - kippers, yellow fish (smoked haddock), smoked mackerel, or even smoked salmon.

It is as good cold the next day as it is served warm from the pan, so I usually make a big batch and pack half as the main part of a bento style lunch




Quantities for 6 portions.

  • 2 cups Rice.
  • about 400g Smoked Fish - today I am using a packet of smoked mackerel.
  • 6 Eggs.
  • 2-3 Onions
  • Vegetable Oil.
  • Curry paste or powder.
  • A little milk.
  • Frozen Peas
  • Pepper and Salt to taste.
Put the rice on to cook.
Put the eggs on to hard boil.
Prepare the fish:
  • Poach smoked white fish, debone and flake.
  • Remove any obvious large bones from smoked mackerel, and then snip it up into small pieces with kitchen scissors - skin and all. Mix in a bowl with a couple of tablespoons of vinegar and let stand to soften any remaining small bones.
  • For smoked salmon offcuts, just separate the pieces and cut larger ones down to size if necessary.
Peel and chop the onions.
When the eggs are done, cool, peel and chop these too.
Once the rice is done, get out a large frying pan or wok and lob in a good slug of vegetable oil.
Saute the onions until translucent and starting to turn a bit golden.
Add the prepared fish and stir-fry for a few seconds.
Add the curry powder or paste. Stir together until the curry coats everything. Add a little milk if necessary to thin down the paste or powder.
Add the chopped egg, frozen peas, and cooked rice.
Stir-fry and toss to mix the curry, fish eggs etc evenly through the rice.
Season to taste.
Once the peas are cooked, it is ready to serve.