Quick Kedgeree Recipe
This makes a great brunch or weekend breakfast dish, and at a very low cost, depending on what you are using for the fish.
Servings: 4 to 6
- Bring the stock to a boil in a saucepan, and then reduce it to a simmer to keep it warm till needed. You can proceed with the rest of the recipe as you are heating it.
- Chop the green onion's top part off the white bottom part. Chop the greens separately from the whites; set each aside separately.
- Melt butter -- a tablespoon or two -- in a large saucepan (medium heat), and add the chopped white onion parts along with the curry powder. Cook till the onions are soft but not brown, then add the rice and stir till coated with the butter.
- Pour the hot stock in. Stir the rice in well, then cover the pan, reduce heat to very low, and let cook for 15 minutes.
- While the rice is covered and cooking, hardboil the eggs. Plunge into cold water to get them cool enough to handle safely, then shell them, and chop them roughly.
- Tip the cooked rice into a large bowl. Stir in what you are using for fish, along with the chopped green tops of the onions. Season. Put into serving dish (if you are using one), and sprinkle the chopped egg on top. Stir the egg in just a bit.
- Serve hot.
For the fish, try smoked salmon (about 1/2 pound or 225g chopped), or tinned tuna or tinned salmon. Also gorgeous with shrimp added instead of or with the fish. The 1 tablespoon of curry powder will give a very mild taste. You may wish to double or triple it. If you are using smoked salmon and it has been in the fridge, bring it out before you start cooking to let it come to room temperature. For the rice, just use white if that is what you have to hand, but if you have brown rice or even better a brown basmati rice, that will really add taste. You can use oil instead of butter if you wish. This will serve 4 people as a main course, 6 or more as a side.