KEDGEREE
Made with gluten and lactose-free products
Kedgeree is one of those dishes that are very popular dishes that has its origins in the days of the Raj. Meaning it was made in the days of Colonial India. And brought back to England.
This was a dish that was made with the leftovers from the night before with the addition of a few spices. If you wish you can cook the rice fresh for this. I always have cooked rice in the refrigerator to have for a side dish.
The rice used is generally Basmathi, the fish used is haddock or kippers, onions, and something green like frozen peas, ghee, salt, and curry powder.
The fish I use is either salmon or cod and the rice is always Basmati.
Prep the ingredients:
Left over rice - 2 c, long grain, fluffy not clumpy
Salmon or cod - ¾ lb without skin or bones
Eggs - hard boiled and peeled, 2 to 4
Butter - ½ stick (4 T, Ghee if you are lactose intolerant)*
Onion - ¾ cup finely chopped
Garlic - 1 T finely minced
Ginger - 1 T finely minced
Curry powder - 1 ½ t (use less if you prefer)
Frozen peas - ½ c
Fresh parsley - 2 T finely chopped
Kosher salt and ground plack pepper to taste
Lemon - ½ (optional)
Let’s get cooking:
*due to my dodgy pancreas I used only 1 T of ghee for the whole meal. I find that using a ceramic coated pan is way more than enough fat.
Melt the ghee in a large skillet, on medium heat and add the onion and a little bit of salt and cook stirring occasionally until the onion is translucent, add the curry powder, garlic and ginger, and continue to cook stirring until the onion is caramelized.
Break up any clumps in the rice and add to the skillet with the onion along with 2 T (more if your rice is very dry) of the broth you poached the salmon or cod and stir until the rice is well mixed with the caramelized onion. Cover and let cook till the rice is hot for about 5 minutes?
Peel and slice or cut the eggs into wedges and set aside.
Lower the heat to low and add the flaked salmon, and parsley, and frozen peas, and fold into the rice mixture.
Plate into a shallow bowl that will hold the kedgeree and arrange the eggs over the rice.
When the rice is heated through, turn off the heat. Squeeze the lemon juice over the dish if you wish.
* in a skillet large enough to hold the salmon a small carrot cut up, a small rib of celery cut up, 1 bay leaf, a few peppercorns and ¼ c chopped onion and bring to a boil. Add the salmon, cover, and simmer for about 5 to 10 minutes till the fish is cooked through. Cook the salmon until it is just opaque. (option add half a cup of small to medium peeled raw shrimp after 5 minutes of cooking the fish) Save the broth in a ziplock bag in the freezer for future use.
Serve with toast or crusty bread if you wish. Add a salad if you wish. Have it as is, which is what we do.
Any way you serve this, it is an easy dish to make and so very yummy. It can be for breakfast, brunch, lunch or dinner. If for dinner, add a salad!
Enjoy!