Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Kedgeree
Kedgeree is a lovely unctuous Anglo-Indian rice dish, believed to have been devised in the 1700’s by Scottish regiments hankering for the tastes of India. By the 19th century, Kedgeree had become a sophisticated and fashionable breakfast/brunch dish in Victorian England. You can use shop bought haddock fillets or do it yourself.
OVERVIEW
METHOD
Smoking
Prep Time
20-30 Mins
Cooking Time
Approx 30 mins
Serves
4
Ability
Beginner
INGREDIENTS
- 680g Undyed Smoked Haddock Fillets (from sustainable sources where possible) pin-boned or do it yourself.
- 2 Large Free-Range Eggs
- 2 Fresh Bay Leaves
- 1 knob Pure Butter/Ghee
- 1 thumb-sized piece Fresh Ginger, peeled and grated
- 1 Medium Onion, or 1 bunch of Spring Onions, finely chopped
- 1 Garlic Clove, peeled and finely chopped
- 2 heaped Tbsps Curry Powder
- 1 Tbsp Mustard Seeds
- 3 Cardamon Pods, split open
- 2 Tomatoes, deseeded and chopped
- Sea Salt
- Juice of 2 Lemons
- 2 good handfuls Fresh Coriander, leaves picked and chopped
- 1 Fresh Red Chilli, finely chopped
- 1 small pot fat-free Natural Yoghurt
INGREDIENTS
- 680g Undyed Smoked Haddock Fillets (from sustainable sources where possible) pin-boned or do it yourself.
- 2 Large Free-Range Eggs
- 2 Fresh Bay Leaves
- 1 knob Pure Butter/Ghee
- 1 thumb-sized piece Fresh Ginger, peeled and grated
- 1 Medium Onion, or 1 bunch of Spring Onions, finely chopped
- 1 Garlic Clove, peeled and finely chopped
- 2 heaped Tbsps Curry Powder
- 1 Tbsp Mustard Seeds
- 3 Cardamon Pods, split open
- 2 Tomatoes, deseeded and chopped
- Sea Salt
- Juice of 2 Lemons
- 2 good handfuls Fresh Coriander, leaves picked and chopped
- 1 Fresh Red Chilli, finely chopped
- 1 small pot fat-free Natural Yoghurt
METHOD
Step 1
Hard-boil the eggs for 8-10 minutes, then hold under cold running water.
Step 2
Place the fish and bay leaves in a shallow pan with enough water to cover. Bring to a gentle simmer for about 4 minutes, until just cooked through. Lift from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
Step 3
Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again and leave to the side until needed.
Step 4
Melt the butter or ghee in a pan over a low heat. Add the ginger, onion, and garlic. Soften for about 5 minutes. Add the curry powder, cardamom pods and mustard seeds. Cook for a further few minutes, then add chopped tomatoes and lemon juice.
Step 5
Add the rice, then the fish to the pan stirring gently on a low heat. Quarter the eggs and add to pan along with the coriander & chopped chilli, stirring very gently. Season with pepper and a little salt, if required. Place in a warm serving dish.
Step 6
Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
