Jane Garmey's Kedgeree
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound smoked haddock fillets
- 1tablespoon corn, peanut or vegetable oil
- ½cup finely chopped onions
- ½cup long-grain rice
- 1tablespoon curry powder or less, according to taste
- 1tablespoon unsalted butter
- 1large hard-cooked egg, chopped
- ¼cup finely chopped parsley
- 2thin lemon slices
Nutritional analysis per serving (2 servings)
445 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 27 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put the haddock in a skillet and pour boiling water over it to cover. Bring to the boil and let it barely simmer 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Take care not to overcook the fish. Drain, reserving one and one-quarter cups of the cooking liquid.
- Step 2
Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until the onions are wilted. Add the rice and stir. Add the curry powder and cook, stirring, about one minute.
- Step 3
Add the liquid in which the fish cooked. Bring to the boil and let simmer, covered, about 15 minutes, or until the rice is tender and most of the liquid is absorbed. If most of the liquid has not been absorbed, uncover and cook over high heat until it has done so. This rice should be a bit ''wet,'' but it should not be soupy.
- Step 4
Meanwhile, flake the fish. Remove and discard any skin, tough parts and bones.
- Step 5
Add the butter, chopped egg, flaked fish and parsley to the rice. Stir to blend. Serve on hot plates, garnishing each portion with a lemon slice.
Private Notes
Comments
For those who are low carb like my husband, we made this with cauliflower rice and it was delicious and fast. We used veggie broth. Also, put in sea beans (popularly cooked with fish in England, called "samphire" there -- it can be foraged in marshes, or found in boutique groceries here) with great success. Add it in the last 3 minutes. Also used tinned in olive oil lemon sardines. Bet this could be tweaked to work with a lot of different tinned fish for a quick dinner.
Given comment about seasoning I made the curry powder a heaped tablespoon of hot powder and added a generous pinch of salt. I also had about 200ml of Fish Stock in the fridgr and added that. I prefer topping the bowl with a soft poached egg with the yolk adding moisture, rather than a hard boiled egg cut through. Based on the above variations an excellent recipe that I give 5 stars!
My mom learned to cook Kedgeree as a young bride aboard the HMS Gloucester City, a grain freighter that carried her to Bristol to meet her new husband. My sisters and I grew up on Kedgeree made with many forms and fishes: salmon, clams, leftover chicken, but mostly tinned tuna. This recipe, to me, is like the madeleine in "Remembrance of Things Past." That first bite takes me right back to our kitchen table, where exotic Asian aromas rose off the black cast-iron skillet on "curry night!"
My mom learned to cook Kedgeree as a young bride aboard the HMS Gloucester City, a grain freighter that carried her to Bristol to meet her new husband. My sisters and I grew up on Kedgeree made with many forms and fishes: salmon, clams, leftover chicken, but mostly tinned tuna. This recipe, to me, is like the madeleine in "Remembrance of Things Past." That first bite takes me right back to our kitchen table, where exotic Asian aromas rose off the black cast-iron skillet on "curry night!"
Given comment about seasoning I made the curry powder a heaped tablespoon of hot powder and added a generous pinch of salt. I also had about 200ml of Fish Stock in the fridgr and added that. I prefer topping the bowl with a soft poached egg with the yolk adding moisture, rather than a hard boiled egg cut through. Based on the above variations an excellent recipe that I give 5 stars!
This is not a truly great kedgeree recipe, it needs more seasoning as well as a heap of butter, and chopped hard boiled eggs. I’d recommend Rick Stein’s version. People might give it a hunt....
Advertisement