A Helping of Kedgeree
A wonderful British take on a simple Indian dish called Khichdi, which uses 2 ingredients: Lentils and Rice boiled in water over time with a little spice and Ghee (Clarified Butter). Secret to its consistency which resemble a little like porridge (or Risotto) is using Split Moong Beans and ‘Broken Rice’. (Sold as the name suggests: it is the broken rice that is left behind after the Whole Rice is bagged after harvest, can be found in all good asian supermarkets).
I must say Khichdi is a very good source of energy, but will NEVER get credit for its looks!
Kedgeree on the other hand was born from this dish, during British rule of India (16th -18th Century); but not as we know it today, fresh fish was used then and the egg mixture was stirred in giving it the runny dish finish as a original Khichdi would be; Smoked Fish and boiled eggs only came into use later on i.e: after the fall of the British Rule in India and the British citizens returned back to Blighty, they brought back this wonderful breakfast dish.
- 250g Smoked Fish (does not have to be Smoked Haddock)
- 350g Cooked Rice
- 1 small Onion
- 2 Eggs
- 2 cloves Garlic
- 1/4tsp Cumin Seeds (optional)
- 1 Lemon ( zest and juice)
- 1 Red Chilli (optional)
- 1tsp Curry powder ( i have used medium heat)
- 1fresh Bayleaf
- Herbs Parsley and Garlic Chives (use fresh if possible)
- Knob of Butter
- 2tbsp Sunflower Oil
- Salt & Pepper to taste
- Poach the fish in just simmering water for 5-8 minutes approx. As I am using Craster Kipper (smoked Herring) therefore will poach in a bowl of hot water for 4-5 minutes only. Remove from water and allow to cool slightly.
- Peel of skin and flake carefully away from the bone. Set aside.
- Hard boil the eggs; plunge in cold water and peel. Set aside.
- Peel and dice onion and garlic; zest the lemon and if using chilli finely chop (i have included the seeds too).
- Heat Pan, add oil and butter, once butter has melted add diced onion, garlic, chilli, zest of lemon curry powder and bayleaf; stir until all has mixed in well (add a dash of water if mixture looks a little dry, you do not want the spices to burn) .
- Turn the heat down to medium and allow to cook a further 3 minutes.
- Add the cooked rice and stir well for around 5 minutes until all the rice is coated with the onion mixture.
- Lid back on and allow to cook for a minute or two.
- Add the flaked fish,chopped parsley and chopped garlic chives (save a little to garnish). Stir well.
- At this point you may either chop the boiled eggs into quarters or as i have done, chopped roughly and add to the rice mixture with the juice of a lemon.
- Season to taste.
- Lid back on, allowing the fish and chopped eggs to warm through a little.
- Remove from heat, garnish with chopped chives.
- Best served hot.