Ingredients with Measurements:
- 1 cup of basmati rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cumin
- 1/4 teaspoon of coriander
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of cayenne pepper
- 2 cups of milk
- 1 pound of Grimsby smoked haddock, skin removed and flaked
- 2 hard-boiled eggs, chopped
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large pot with lid
- Medium-sized skillet
- Mixing spoon
- Cutting board
- Knife
Step-by-Step Instructions:
1. Rinse the rice in a fine-mesh strainer and place it in a large pot with 2 cups of water and 1 teaspoon of salt. Bring the rice to a boil, then reduce the heat to low and cover the pot with a lid. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
2. While the rice is cooking, heat the vegetable oil in a medium-sized skillet over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes, or until the onion is translucent.
3. Add the curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper to the skillet and stir to combine. Cook the spices for 1-2 minutes, or until fragrant.
4. Pour the milk into the skillet and stir to combine. Bring the milk to a simmer, then add the flaked smoked haddock. Cook the haddock in the milk for 5-7 minutes, or until it is cooked through and flakes easily with a fork.
5. Add the cooked rice to the skillet with the haddock and stir to combine. Cook the kedgeree for 2-3 minutes, or until heated through.
6. Remove the skillet from the heat and stir in the chopped hard-boiled eggs and chopped fresh parsley. Season the kedgeree with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 425
Fat: 11g
Carbohydrates: 53g
Protein: 30g
Sodium: 1020mg
Substitutions for ingredients:
- Brown rice can be substituted for basmati rice.
- Any type of smoked white fish can be substituted for Grimsby smoked haddock.
- Fresh parsley can be substituted for fresh cilantro.
Variations:
- Add diced tomatoes to the skillet with the onion and garlic for a tomato-based kedgeree.
- Use leftover cooked rice instead of cooking fresh rice.
- Add diced bell peppers or peas to the skillet with the onion and garlic for a vegetable kedgeree.
Tips and Tricks:
- Be sure to remove the skin from the smoked haddock before flaking it.
- Use a fork to flake the haddock into small pieces.
- Use a fine-mesh strainer to rinse the rice before cooking to remove excess starch.
Storage Instructions:
Store leftover kedgeree in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover kedgeree in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the kedgeree in a large bowl or on individual plates. Garnish with additional chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- Naan bread
- Mango chutney
- Raita
Suggested Side Dishes:
- Roasted vegetables
- Steamed green beans
- Mixed greens salad
Troubleshooting Advice:
- If the kedgeree is too dry, add a splash of milk or water to the skillet and stir to combine.
- If the kedgeree is too wet, cook it for an additional 1-2 minutes to evaporate any excess liquid.
Food Safety Advice:
- Be sure to cook the smoked haddock until it is cooked through and flakes easily with a fork.
- Store leftover kedgeree in the refrigerator for up to 3 days.
Food History:
Kedgeree is a dish that originated in India and was brought to the UK during the British colonial period. It is typically made with rice, smoked fish, and spices.
Flavor Profiles:
This kedgeree has a savory and slightly spicy flavor from the smoked haddock and curry spices.
Serving Suggestions:
Serve this kedgeree as a main dish for breakfast, lunch, or dinner. It can also be served as a side dish with other Indian or British dishes.
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Region: British