Kedgeree
Author: 
Recipe type: Entree
Cuisine: Anglo Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
As Jamie Oliver puts it - “The best of British meets Indian spice, this old colonial breakfast dish is great any time of day ” And as I put it - If you love rice and fish, this is THE dish for you to make and eat right away!
Ingredients
  • Haddock (fillet) - 1 (0.34 lb)
  • Salmon (fillet) - 1 (0.5 lb)
  • Shrimp (cooked) - 5 , tailless cut into small cubes
  • Milk - enough for covering the haddock for poaching (1-2 cups)
  • Potatoes - 1 large or 2 small - cut into small wedges
  • Eggs - 2 large free range
  • Rice (Basmati) - 1 cup (uncooked)
  • Butter - 2 tbsp
  • Lemongrass - 2 tsp
  • Lemon zest - 2 tsp
  • lemon thyme - 2 sprigs
  • green chili - 1 slit in half
  • Turmeric - ¼ tsp
  • Cumin - ½ tsp
  • Coriander - ½ tsp
  • Shallot - 1 cup finely chopped
  • Salt and pepper to taste
  • Cilantro - for seasoning
  • Parsley - for seasoning
Instructions
  1. Poaching the haddock - 15 min (I used oven preheated to 400 F, you can very well use the stove)- In a baking dish, soak the haddock and potatoes in milk (use the amount of milk needed to completely soak the fish). Add 1 tsp lemon grass, 1 tsp lemon zest, salt and pepper to taste and 1 tbsp of butter.Remove from the oven, strain the liquid (milk), and flake the fish. The potatoes will be used later to boil along with the rice.
  2. Poaching the salmon and shrimp - 15 min (As I was multitasking, while the haddock was in the oven, I used the stove for this step) - In a saucepan, add 2 cups of water. Add the salmon and shrimp. Add 1 tsp lemon grass, lemon thyme, 1 tsp lemon zest, slit green chilli, salt and pepper to taste. Strain the stock left over after poaching into a container, and flake the fish in a separate plate. Do not throw away the stock!
  3. Boiling the eggs - 10-15 min - (Use another stove. Step 1, 2 and 3 can happen in parallel)After the eggs have boiled, cut each of them into quarters. Sprinkle salt and pepper atop them.
  4. Boiling the rice - 15 min -This step has to happen after Step 2 is done, as the (delicious) stock left over from poaching the salmon will be used for the rice to boil in.In a pot or dutch oven, melt 1 tbsp of butter. Add turmeric, cumin and coriander powder, whole black pepper and stir well.Add the chopped shallots and saute until translucent. Add the potatoes (that we poached a bit with the haddock) and saute them for 2 min. Pour the left over stock from poaching the salmon and let it boil for 2 min and then add the rice, and let it boil until cooked.
  5. In a glass baking dish, or an oval platter, mix the cooked rice, flaked fish and quarter-cut boiled eggs.
  6. Garnish with fresh cilantro and parsley. Server either hot or cold.
  7. P.S. The making of this dish has several steps. Some steps can happen in parallel as mentioned. Each step involves addition of salt and pepper for seasoning, so be a little calculative so that the end product tastes just right. Also, the quantity of sea food, and also the type, can vary according to taste. You might want to poach all the sea food in water, and avoid milk, or vice versa. Whatever method you adopt, at the end, the medley of all the goodness is sure going to satiate those taste buds that (I hope) are already watering!
Recipe by Hors d'oeuvre at http://delectabledistractions.com/2016/07/11/kedgeree-embracing-mellow/