I’d never made “Kedgeree” before. My mum brought us up on “kitchuri” which is quite a different beast (no fish or eggs, more lentils rice and spices) which I believe is the original dish this colonial version was based on. After looking at James Martin’s and Delia’s version, I came up with a slightly wetter concoction.
This ‘kedgereesotto’ cost me £1, makes enough to feed two with enough leftover to freeze, and resides in that satisfying spot where healthy food and comfort food meet.
-2 smoked kippers
-2 kiln smoked mackerel fillets, flaked into large pieces
-3 hard boiled eggs
1/2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves crushed
1 bay leaf
1/4 freshly grated nutmeg
1 tsp garam masala
1 tsp curry powder
200g brown basmati rice
400g boiling water
1/2 tsp sea salt
1/2 tub low fat creme fraiche
lots of black pepper
juice of 1 lime
1 spring onion chopped
a packet of chives chopped
a couple of handfuls of spinach
-Steep the kippers in the boiling water for 5 minutes.
-Remove the fish from the water and carefully flake into a bowl.
-gently fry the onions and garlic in a large heavy based pan.
-Add the bay leaf, nutmeg, garam masala and half the curry powder and stir for a couple of minutes.
– Stir in the rice and continue to cook for a few minutes just to seal in the flavours.
-Add the water from the fish and cover the pan. Simmer for about 15 minutes until the water has been absorbed.
-Stir in the creme fraiche, salt, remaining curry powder, lime juice and spinach. Turn off the heat and cover until the spinach has just wilted.
-Fold in the flaked kippers and the mackerel pieces, being careful not to over-stir.
-Finally add the chopped eggs and sprinkle over chives, spring onion and black pepper.