Monday, 16 May 2011

Kedgeree or Curried Fish & Rice

I am also somewhat surprised that my two younger kids (5 & 2) like kedgeree. Them seem to struggle with rice in any other dish (apart from Green Cheesy Rice - see post), but yet they get quite excited when they know this is for tea. Sadly it doesn't puree that well and Princess seems to quite like the taste but not the 'rubbly' texture.

Serves 4 heartily

1 large fillet of smoked white fish (pollock, haddock, cod)
1 mug basmati rice
1 medium onion
1 clove garlic
1/2 mug frozen peas
2 large eggs
1-2 tsp medium curry powder
2 bay leaves (optional)
Juice of 1 lemon
butter or oil for frying
2 tbsp double cream (optional)

Put haddock fillets in large shallow pan with a lid with bay leaves and cover with cold water. Bring to boil and simmer for 5 minutes, until the fish is cooked. Remove fish from pan and, when cool enough to handle, remove skin, flake fish into chunks and set aside.

Cook rice in plenty of boiling salted water for about 10 minutes together with the eggs. Add the peas 5 minutes before the end of the cooking time giving the rice another 5 minutes from when the water starts boiling again. Fish out the eggs then drain the rice, refresh with cold water, drain again and leave in the fridge until you need it. Leave the eggs to cool in their shells.

Fry the finely sliced onion and garlic in the butter or oil in a pan deep enough to hold all the rice and fish as well. Soften the onion and garlic gently without colouring for about 5 minutes. Add curry powder and cook for 2 minutes more. Add the fish and rice & peas to the pan and heat gently through. Peel and chop the eggs and stir through with the lemon juice.

I tend to add about 1 tsp of double cream to the kids helping if I have any in the fridge. It helps the rice stick together and gives them a little extra fat. Then I add 1/2 tsp strong chilli flakes to what's left in the pan for the grown-ups.

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