Kedgeree Recipe by Rachel Allen
My friend Helen, who grew up in England with an Irish father and a mother from New Zealand, says that the taste of this kedgeree recipe will always bring her back, in an instant, to when she was little, sitting round the table with her family having brunch.
It’s a great recipe for feeding a crowd and, of coarse, it’s good at any time of the day. This curried rice dish, made with delicious fresh or smoked fish, hard-boiled eggs and lots of intensely green parsley, is inspired by Helen’s mum’s recipe. Thanks, Beth!
– 450g white or brown basmati rice
– 15g butter
– 500g smoked haddock, skinned, deboned and cut into 2.5–5cm chunks
– 4 tbsp extra-virgin olive oil
– 2 large onions, thinly sliced
– 2 tsp ground cumin
– 2 tsp ground coriander
– tsp ground turmeric
– Pinch of cayenne pepper
– tsp garam masala
– 8 eggs
– 225g fresh or frozen peas
– 75ml regular or double cream
– 2 tbsp chopped parsley
– sea salt and freshly ground black pepper
1. Bring a large pan of water to the boil.
2. Add the rice with a good pinch of salt and cook over a medium heat, stirring from time to time, until tender – be careful not to overcook it or it will go mushy.
3. White basmati rice will take only 10–12 minutes, while brown basmati rice will take 25–30 minutes to cook.
4. Place the butter in a frying pan over a medium-high heat and allow to melt and foam. Add the smoked fish pieces and 1 tablespoon water.
5. Season with black pepper, turn the heat down slightly and cook, tossing regularly, until the fish is just opaque, 4–5 minutes.
6. Meanwhile, place a large frying pan over a high heat and heat the olive oil until hot, then add the sliced onions and saute for 5 minutes, tossing regularly, until almost softened and golden at the edges.
7. Add the ground cumin and coriander, the turmeric, cayenne pepper and garam masala. Turn the heat down to low, cover the pan with a lid and continue to cook the onions until they are completely softened, 5–8 minutes.
8. While the onions are cooking, bring a pot of water up to the boil, gently drop in the eggs and boil for just 6 or 7 minutes, depending on the size.
9. When they are cooked, drain and pour cold water over them to stop them cooking. Once they are almost cool, peel the eggs, handling them gently as they’ll be slightly soft in the centre.
8. Drop the peas into a pan of boiling water and boil for just 2 minutes or until cooked.
9. Once everything is cooked, you can assemble the dish.
10. Add the drained rice and peas to the onions in the frying pan over a low heat and stir to mix. Carefully stir in the fish with any lovely juices.
11. Pour in the cream and half the chopped parsley and mix gently, then season with salt and pepper to taste.
12. Transfer to a wide, shallow serving bowl. Cut the eggs into quarters and arrange on top and around the sides, then sprinkle with the remaining chopped parsley and serve.
Recipe from My Mother is available to purchase from harpercollins.co.uk.