Friday, 29 April 2011

Piquant Kedgeree

Close observers of this blog may have noticed a tendency towards chilli-hot recipes. So here is my take on a dish that is always tasty but sometimes a little bland.


Large Frying Pan.
1 large Saucepan
1 smaller Saucepan
Large Mixing Bowl
Wooden Spoon
Garlic Press
Cooker - 3 rings.

Ingredients - 4 servings

3 fillets of smoked haddock.
1 serving of pre-cooked seafood medley*
3 hard-boiled eggs
1 large onion
2 cups of basmati rice
1 table spoon salt
1 table spoon garam marsala
1 table spoon hot chilli powder (or vary, to taste)
150 ml fresh soured cream
3 fat cloves of garlic
3 table spoons sunflower oil


The thing about cooking kedgeree is that the main ingredients are cooked separately, and then mixed together when they are ready.

The onion is chopped, and together with the haddock fillets and oil added to your largest, heated, frying pan. If your haddocks come with skin, keep it. It's good for you. Add the garlic, crushed, after a couple of minutes. All are lightly fried until the onions are soft and the haddock separates nicely into bite sized pieces. It won't take long. Meanwhile, hard-boil your eggs, and when they're done, chop them roughly. Furthermore meanwhile, cook your rice according to your preferred method, not forgetting the salt.

Next, assemble the dish. Everything you have cooked goes into a large mixing bowl, together with the seafood medley, the garam marsala, chilli powder and soured cream. Mix gently but thoroughly. And then you're done!

Serve for breakfast, lunch or tea. It's versatile, kedgeree, and I hope you like this variation on the theme.

Best wishes, 2RM.

*Most supermarkets do some sort of seafood medley, and it doesn't altogether matter what's in it. My preferred supplier does a pre-cooked mix of prawns, squid rings and mussels in 220g packs, but whatever you get in the same sort of line will do handsomely.

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