Good kedgeree is a good thing. I’ve had a craving for this for days so what better time to have it than when it’s needed to absorb the excesses of New Year’s Eve?
I like kedgeree big and bold and savoury and I prefer the smoked fish undyed.
I’ve also used smoked peppered mackerel and home hot smoked trout. Both have been delicious. If you’re making this with hot smoked fish like the mackerel (which is cold), add it to the rice in chunks about half way through cooking so it warms through thoroughly.
Need help with poaching eggs? Watch this from Serious Eats.. The Food Lab: How To Poach Eggs
Serves two hungover hungry people very generously.
1 large onion, chopped
two thirds of a good chicken stock cube* – if you like
6 green cardamom pods
2 bay leaves
1 mug of basmati rice – there are no scales or measuring jugs in a hungover kitchen
2 fillets of raw smoked fish – more if they’re small. I had haddock in the fridge
1 mug of milk
1 small onion skinned and halved
a few peppercorns
1 tbsp medium curry powder – fresh, not kept for months at the back of the cupboard
A handful of chopped flat leaf parsley
A little lemon juice
2 fresh eggs
Right. In a saucepan big enough to hold everything melt a scant tablespoon of butter on a low heat and add the large chopped onion; the cardamom pods; one bay leaf; the cloves; the chicken stock cube and the rice. Coat everything with the melted butter (mash in the stock cube) and turn up the heat. Add one and a half mugs of boiling water to the rice and slap on the lid. As soon as it comes to the boil turn the heat to low and leave it alone for 13-15 minutes. You’ll be able to hear when the water has been absorbed because there will be a slight hollow crackle sound. Try not to lift the lid until the time is up.
The bits which are not rice will have floated to the top so you can pluck them off.
Add the curry powder and mix thoroughly, scraping the bottom of the pan to loosen any potential catching grains.
While you’re waiting for the rice to cook..
Put your egg poaching water on so it’s ready when you are.
In another pan – frying pan – whatever. Add the mug of milk; peppercorns; small onion halves and the remaining bay leaf. Lay the fish in this and turn up the heat. You’re going to poach the fish in the milk until it is just cooked, turning it over half way through.
Add a little of the fish milk to the rice – maybe 6-8 tablespoons – and lift out the fish. Peel off the skin if it has any and lay the whole fillets on top of the curried rice. Put the lid back on and keep the heat at it’s lowest. Don’t forget about the rice, you’re only keeping it warm.
Put the eggs in to poach.
In the short time they take to cook throw the parsley into the kedgeree with a little drizzle of lemon juice and gently mix everything together, keep the fish flakes quite chunky.
Serve up the kedgeree with one oozy yolked poached egg on top of each.
Eat greedily with a cup of tea and ignore the dishes.
*I only use Kallo brand stock cubes. They do not contain any MSG and contain real meat juice, not just meat fat. Yuck. Just be aware of their salt content, don’t salt until you can taste the cooked rice.