Burnin’ Down The House

I got this one from a recipe leaflet from the supermarket round the corner. Kedgeree is a traditional British dish that was inspired by a similar dish eaten in India. It’s like a smoked fish risotto.

Serves 4 (I usually make half the amount so I have enough for dinner on 2 days)
Ingredients:
15ml/1tbsp oil
1 large onion, finely chopped
15ml/1tbsp garam masala powder
250g arborio risotto rice
2 fish stock cubes made up with 750ml boiling water
230g pack smoked mackerel fillets, flaked off the skin (I use peppered smoked mackerel fillets for a stronger flavour)
salt & black pepper
Optional extras:
20g flat leaf parsley, finely chopped (parsley doesn’t really add any flavour, I assume they use it just for the colour, but then I suppose if you don’t use it it’s not a Herby Kedgeree…).
2 eggs, hard boiled and quartered

Preparation:
1. Heat the oil in a large shallow saucepan, add onion and cook until softened but not browned (about 5 minutes). Add the curry powder and cumin and cook for a further 1-2 minutes.
2. Add the risotto rice and fry for a minute or so until it’s coated in the oil.
3. Place the stock in a saucepan over a moderate heat.
4. Gradually add the stock to the risotto stirring well after each addition, adding more after the previous addition has been absorbed. Try to keep stirring the rice all the time. This will take about 20 minutes.
5. Mix in the parsley and mackerel, season with salt and freshly ground black pepper, and serve with the eggs.

This entry was posted on Monday, March 8th, 2004 at 6:20 am and is filed under Main meal, Fish. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.