Spicy Kedgeree

By Kitchen Exile October 21, 2016 Kedgeree, main course, recipes

When I used to work in London I occasionally had lunch with a friend in Corney and Barrow (these are a chain of wine bars in London). During the winter they had a lovely creamy kedgeree on the menu which I always had. It was tasty and hit the spot.

If you cannot get hold of smoked haddock (it's certainly hard to come by here in the Netherlands), you can use smoked cod. Here’s my recipe that is a recreation of that dish I used to have at the wine bar.

5g garam masala
5g madras curry powder

2g tsp cumin seeds
2g tsp mustard seeds
2 tsp lemon juice
400g smoked haddock
500ml water (to cook the haddock)
50-100ml cream
50g butter
200g boiled rice (basmati)
1 onion chopped
Salt and Pepper to taste

Method

Put the rice on to cook (if using basmati, wash the rice until the water is clear before putting on to cook)
I normally add about ¾ inch of water over the level of rice, bring to the boil and then cover and turn the heat down to a low simmer for 9 minutes
Turn the heat off and allow the rice to steam for about 15 minutes, do not remove the lid
Cook the haddock in the water over a low heat for about 10 minutes, remove from the water and break into flakes, place to one side for later

Fry the onion in the butter until soft
Add the garam masala, madras powder, mustard seeds, and cumin to cook out the raw flavours for about 2-3 minutes
Add the rice to the onion and stir through
Add the cream you may not need to use all, it needs to be a creamy not soupy texture
Add the lemon juice last to cut some of the richness of the cream and mix the haddock through
Season to taste with salt and pepper