Kedgeree is an Anglo-Indian breakfast dish. I was inspired to try cooking it after I had the best kedgeree at The Chelsea Bistro at The Barracks, Brisbane. I didn’t go to the trouble of home-smoking any fish of course. It is actually quite easy to make, a bit like an Indian fried rice.
Ingredients (serves 5)
250g of smoked trout/cod (I used hot smoked salmon in mine)
4 hard boiled egg, cut into quarters
1 ½ cups of cooked basmati rice
1 carrot, diced
4 stalks of celery, diced
2 tomatoes, diced
1 large onion, diced
2 cloves of garlic, minced
1 tsp of black mustard seeds
1 tsp of crushed cardamom
2 tsp of curry powder
1 tsp of tumeric powder
1 tsp of cumin powder
½ cup fish/vegetable stock
2 tsbp cooking oil
Few sprigs of parsley, finely chopped
Salt to taste
Method
1. Heat the oil in a large pan.
2. Sauté onion and garlic.
3. Add the mustard seeds and cardamom until the mustard seeds “pop”.
4. Add all the spice powders.
5. Add carrots and celery next.
6. Add a bit of stock if too dry.
7. Add in the rice, make sure you break up any lumps.
8. Add the stock and stir well.
9. Next, add the tomatoes and salt to taste.
10. Turn the heat off and sitr in the fish, eggs and parsley.
