I had a yen to make a kedgeree… I didn’t look up a recipe but just went with the flow!
- 1 cup basmati rice
- half a small onion chopped
- ½ – ¾ oz Rodda’s butter
- 3-5 teaspoons curry powder (use whatever you like, just ordinary old commercial curry powder is fine, and use as hot or mild as you like, and add extra if you want)
- 6-8 oz smoked fish, or white fish, or a mixture, and use more if you want
- 1 fish stockpot… cube or little jelly thing, whichever you prefer, I used Knorr
- 3-4 heaped tablespoons of cooked dahl ( I used toor dal – pigeon peas)
- 2-3 tablespoons Rodda’s clotted cream
- optional sweet chilli sauce
- lightly cook the onion in the butter and when it begins to become translucent, add the curry powder and stir – keep it over a gentle heat
- add the rice and stir gently for a few minutes so it is completely covered with the buttery mixture and begins to turn white
- add hot water and the fish stock cube/jelly/pot, stir again very gently
- let it cook for 5-8 minutes then add the fish cut in large pieces
- cover the pot and let it cook gently, adding more water as you need
- use your judgement to cook it until the rice is to your liking ( i like it a little softer than normal in a kedgeree)
- stir in the dahl
- stir in the cream
- add the sweet chilli sauce if you are using it – but not too much, you can always have some on the side when you’re eating
- serve and enjoy! (you could if you wanted add quartered boiled eggs – if you had guests it would be nice!)
Lois Elsden 