Monday, April 30, 2007

My first ever ... kedgeree

Kedgeree
Photo by Juta Kübarsepp for the March 2013 issue of Kodu ja Aed magazine.

Kedgeree is an Anglo-Indian dish that was a popular breakfast item during the Victorian era. It's a rice dish with smoked fish and soft boiled eggs, seasoned with curry and herbs. I had seen various kedgeree recipes during my years in Edinburgh, yet I hadn't had a chance to try, yet alone make it myself. The opportunity finally knocked at my door during Easter, as I had all those colourful Easter eggs needing to be used up.

I cannot really tell you the origin of this recipe any more. I wasn't sure I will be able to find smoked haddock here, so I decided to go with salmon - the post popular and common smoked fish in Estonia. I searched the web and my bookshelf and printed out several recipes for a smoked salmon kedgeree. Eventually, I did find smoked haddock after all, and after some further inspiration from Jamie's Dinners: The Essential Family Cookbook (aitäh, Merilin, mulluse sünnipäevakingi eest!) I came up with a following recipe. Whereas kedgeree is usually made with pre-cooked rice, a bit like egg-fried rice, then I cooked it from scratch to be served straight away.

I enjoyed it, and I hope you'll do as well. It was a light and unusual brunch dish, and the pretty yellow colour made it especially suitable for a sunny spring day.. One day I will give the smoked salmon kedgeree a try, however, too..

My kedgeree
(Suitsutursakedgeree)
Serves 6-8



250 grams basmati rice
400 ml water or vegetable stock
200 grams hot smoked haddock, flaked (cleaned weight)
25 grams butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 Tbsp mild Indian curry powder
half a lemon
salt and black pepper
fresh coriander or parsley, chopped
2-3 boiled eggs, peeled and halved lengthwise

Rinse the rice in a running cold water, drain.
Melt the butter in a pan over a medium heat. Add the onion, garlic and curry powder and fry gently for about 5 minutes.
Add the rice and the boiling water/stock (all at once). Simmer gently, covered, for 10 minutes, until rice is 'al dente'.
Add the flaked fish and lemon juice, heat through.
Season, sprinkle with chopped herbs.
Garnish with thinly sliced lemon and top with halved boiled eggs.

OTHER BLOGGERS BLOGGING ABOUT KEDGEREE:
Sam and her Kedgeree (including a link to some further background information on this dish)
Mae and her beautiful Smoked Haddock Kedgeree
Freya & Paul and their Kedgeree a la Lindsay Bareham
Sher and her Salmon Kedgeree a la Nigella Lawson
Liz and her Smoked almon Kedgeree with Shrimps

13 comments:

Anh said...

Pille, you have inspired me to make my first kedgeree, too. This looks so yummy!

marisL said...

pille, kuidas sa ometi priskemaks ei lähe selle hobiga? ma kah keedaks ja küpsetaks rohkem, aga terost on vaja ära lihvida üks 15 kilo varasemaid naudinguid, nii et meilon needki vähesed tordihetked kõik kaalunälgijate omad... :D
Maris L väljamaalt

Jeanne said...

Mmmm, yummy! Nick and I had such a heated discussion about kedgeree last year... We had smoked snoek (a South African fish rather like angelfish in taste) leftovers and he asked me to make kedgeree like his mom used to make him. So I checked the fridge and said he'd have to pop out and get some eggs as we were out. He looked puzzled and said "but kedgeree doesn't need eggs?". It took many recipe books and Google searches to convince him that kedgeree does in fact need boiled eggs and is a rice-based dish, not a tomato-based dish that his mom used to make. Sad when a man's childhood perceptions are shattered ;-)

Michelle said...

Hi Pille! I've never had anything remotely like this, but it sounds simply scrumptious!! I'll have to give it a go! Thanks! :)

joey said...

I remember reading Mae's post and being immediately intrigued and drawn to it. As rice is a staple here, and we have many forms of mixed rice dishes (from rice toppings to fried rice to even fermented rice), this dish really appealed to me. I'll have to try it soon! Your's looks delicious! :)

Alanna said...

Smoked fish, rice, eggs, herbs and spices ... it sounds like classic home cooking ... and delicious!!

Lydia said...

I've only tried this with smoked salmon, but your version looks delicious! Thanks for the recipe.

Mae said...

Oh, my goodness, Pille... you are torturing me! This looks heavenly!

I'm away from my kitchen at the moment and as soon as i get back, i will be cooking some kedgeree. You're making me miss it so much.

Thanks for the mention. :)

Ivonne said...

Hi Pille,

You know I once saw Nigella make kedgeree and I've been intrigued with the dish ever since. Well done!

Freya and Paul said...

Kedgeree is delicious although I've yet to eat it for breakfast (as is traditional). It is much better made with smoked haddock than salmon so I'm glad you managed to get hold of some! Looks great!

Pille said...

Anh - I'm sure it be a nice occasional alternative to your usual rice repertoire!

Maris - oi, lähen ikka, ja kuidas veel! K väidab, et ta on minu kuue kodus oldud kuu jooksul viis kilo juurde võtnud. Ega ma ka just kaotanud pole :) Aga eks me riietume osavalt ning aeg-ajalt proovime natuke liigutada..

Jeanne - you're such a cruel woman for shattering his childhood memories!!! LOL! Did you find out what dish did his mum really make?

Michelle - please do!

Joey - fermented rice??? How does that taste like (we eat fermented cabbage etc here, but cannot imagine how rice would taste like)

Alanna - classic home cooking indeed.

Lydia - I think I'll try it with smoked salmon one day, too!

Mae - your kedgeree looked truly fabulous on the pictures, which partially inspired me to finally make some, too. So thank you!

Ivonne - Nigella had a recipe for kedgeree risotto in her 'Feast', but it looked a lot creamier and well, more risotto-like. I like her recipes, though, so I could try that.

Freya & Paul - I cannot really imagine eating this for breakfast (too fishy for me:), but it was a great brunch dish.

joey said...

Yes, fermented rice, sometimes with shrimp...you can only imagine! I think it may be an acquired taste :) It's called buro. I loved it straight off the bat though...I like to eat it with fried catfish or wrapped in mustard leaves :)

hari said...

Since I am an Indian, maybe I can try out an amateur history lesson on this. Kedgeree comes from the Hindi word 'khichdi' which denotes a mish-mash of things and is the name for a dish that typically is a bit of mish-mash of stuff. Here is a recipe : http://www.indianfoodforever.com/rajasthan/vegetable-khichdi.html

However, there is no single way to do khichdi and is done waay differently as you go across the country.