Kedgeree Recipe – Recipe Mash: A Flavorful Fusion of Cultures
If you’re looking to add an exotic twist to your meal plans, our Kedgeree Recipe from Recipe Mash is a must-try. This dish, rooted in British-Indian cuisine, is a delightful blend of spices, rice, and fish that brings a burst of flavor to your table. Let’s dive into the history, ingredients, and steps to create this culinary masterpiece.
The History of Kedgeree
Kedgeree traces its origins to the Indian dish called “Khichri,” a simple, comfort food made with lentils, rice, and spices. During the British Raj in India, this humble dish was transformed with the addition of fish and hard-boiled eggs, evolving into the Kedgeree we know today. It’s a perfect example of culinary fusion, blending the best of Indian spices with British tastes.
Ingredients for Kedgeree
To prepare a traditional Kedgeree, you’ll need the following ingredients:
- 200g Smoked haddock fillets
- 200g Basmati rice
- 4 Hard-boiled eggs, peeled and quartered
- 1 Large onion, finely chopped
- 2 Tbsp Butter
- 1 Tbsp Curry powder
- 1 Tsp Ground turmeric
- 1 Tsp Ground cumin
- 1 Tsp Ground coriander
- 200ml Coconut milk
- 2 Tbsp Fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Step-by-Step Preparation
- Prepare the Haddock:
- Place the smoked haddock fillets in a saucepan and cover with water. Bring to a simmer and cook for about 10 minutes, or until the fish is just cooked through.
- Remove the haddock from the water, let it cool slightly, then flake it into large pieces, discarding any skin and bones. Set aside.
- Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions, then drain and set aside.
- Sauté the Onions:
- In a large frying pan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the Spices:
- Stir in the curry powder, ground turmeric, ground cumin, and ground coriander. Cook for an additional 2-3 minutes, allowing the spices to release their aromas.
- Combine Ingredients:
- Add the cooked rice to the frying pan, stirring well to coat the rice with the spices and onions. Pour in the coconut milk and mix until the rice is evenly coated.
- Incorporate Fish and Eggs:
- Gently fold in the flaked haddock and quartered hard-boiled eggs, taking care not to break them up too much.
- Final Touches:
- Add the chopped parsley and lemon juice, and season with salt and pepper to taste. Stir everything together gently and cook for a few more minutes until the dish is heated through.
- Serve:
- Transfer the Kedgeree to a serving dish and garnish with extra parsley and lemon wedges if desired.
Tips for the Perfect Kedgeree
- Choosing the Fish: Smoked haddock is traditional, but you can also use other types of smoked fish or even prawns.
- Spice Level: Adjust the amount of curry powder to suit your taste. For a milder version, use less; for a spicier kick, add more.
- Make it Vegetarian: Substitute the fish with roasted vegetables and use vegetable broth instead of coconut milk for a vegetarian version.
Conclusion
Kedgeree is more than just a dish; it’s a journey through history and flavors. By following this Recipe Mash guide, you can bring this rich and aromatic dish to your kitchen, impressing your family and friends with its unique blend of ingredients and spices. Enjoy your culinary adventure with our Kedgeree Recipe!