Lydia Gough; 67, from England
Kedgeree in an Indian colonial dish. Often served on ships and grand homes as a breakfast dish. My mother served a version of the dish when we were children. It is a cheap way of getting children to experience spices fish. However, the recipe I am preparing is my late husband’s. He adapted the recipe to suit our children. It became a family favorite and I am asked to prepare a large dish for family parties.
Difficulty Level I
How much does it take to prepare it? 15 min.
How much does it take to cook it? 20 min.
Cooking utensils What are the necessary tools for cooking the dish?
Sauce pan, frying pan, chopping board, knife.
People For how many people?
Ingredients (List of ingredients and their amounts)
250 g mackerel (or smoked haddock), 500 g basmati rice, 3 hard-boiled eggs, 1 large onion (chopped to choice, fine/ course), 1 teaspoon curry powder, coriander to decorate, salt, black pepper, water to rinse rice, garlic, 3 tomatoes.
Boil rice, place in cold water to cover the rice. Bring to boil and reduce heat. Leave it to absorb the liquid about 15 minutes. Check rice in cooked. Wash in colander using boiled water, should .... se rice aside. While rice is cooking, boil eggs for 6-7 minutes to ensure hard boiled: shell them when cool cut into quarters. Place chopped onions in frying pan. Cook till soft. Add curry powder and garlic. Fry for 3-3 minutes. Add to rice toss together. Shake the mackerel and add to the rice. Toss about not too small pieces. Place in serving dish decorate with quarter eggs, coriander, tomatoes. Can be served hot or cold.
Practical tips and secrets Any secret to make the recipe tastier?
Chillies can be added, mushrooms, sweet corn, peas.Curry can be hot, medium mild.
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