When I saw that the Weekly Photo Challenge for this week was “dinnertime”, I immediately thought of the time we made kedgeree.
I first heard of kedgeree in a book I was reading and looked it up to see what it was. It turns out to be a British dish with eggs and fish that seemed relatively easy to make, according to the recipe. My daughter – who is always eager to cook and try something different – and I decided to make it for our family one night. We couldn’t cook it at our house, however, because we were having our downstairs rooms painted; there was a lot of dust and the painters’ equipment everywhere.
So I invited my sister’s family to have dinner with us, which we would cook, under the condition that we cook and serve it at their house.
Here is the recipe we used:
By John Torode
Prep: 10 mins Cook: 35 mins Plus chilling
A hearty brunchtime meal or for dinnertime!
Nutrition per serving
- 300g undyed smoked haddock fillet, skin on – if haddock not available, use any other whitefish
- 2 bay leaf
- 300ml milk (some recipes substitute water)
- 4 eggs
- handful chopped coriander (note: In the U.S. use cilantro – it’s the same thing)
- handful chopped parsley
For the rice
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 tsp ground coriander/cilantro
- 1 tsp ground turmeric
- 2 tsp curry powder
- 300g easy-cook long grain rice, rinsed under running water
- For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
- Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
Easy, right? Well, the main problem we had was that we couldn’t find haddock anywhere in metropolitan Chicago in February unless we were willing to pay a large sum. However, my husband, who did the research on this, found some good fish suppliers and was told that any whitefish would do. Haddock is a fish common in Europe, because it lives in the east coastal waters of the Atlantic Ocean; it’s a rarity here in the U.S. So we substituted.
Note that I have used italics in the recipe wherever substitutions were made.
There are a lot of other recipes for kedgeree online, including Jamie Oliver’s supremely healthy version. I would definitely make it again, maybe trying a different recipe.
Some members of the family were skeptical at first, but found the kedgeree to be quite good and we did have a little leftover for lunch the next day.