So this is Method 2! It’s only taken me about 20 months to get round to writing it. If you’ve actually bothered to read Method 1 (with it’s fairly ropey photos), apologies for the wait. It honestly wasn’t intentional, I wasn’t purposely keeping you on the edge of your seat (because you were, weren’t you?). I have 2 different recipes for making kedgeree, however this 2nd way is actually how I tend to make it. It results in a wetter rice dish because the rice is cooked in stock (a bit like a risotto). It’s super simple though and on the table in about 45 minutes (probably less for other folk, but I have a tendency to get distracted so every single recipe I’ve ever made always takes far longer than the recommended timeframe).
What I would say though in Method 1’s favour, is that if you struggle to cook rice effectively every time, check it out purely for my guide to cooking basmati rice. It’s my tried and tested method (found originally in an Indian recipe book). It consistently produces fluffy cooked rice – my lovely friend Sarah, who had apparently struggled making rice in the past (and she’s a really good cook) now swears by it.
This recipe for kedgeree comes from a book my Mum gave me many years ago:
Pure awesomeness in paper format right there. I think she’d had it a fair few years too.
Ingredients (Serves 2)
300-400g smoked haddock fillet
1 tbsp olive oil
1 small onion, finely chopped
2 tbsp curry powder
175g long grain rice
1 pint of veg or fish stock (use one stock cube)
salt to taste
• This is a fairly substantial portion for 2 people, but the Husband likes his kedgeree, so we get through it. It does reheat really well though if you do find you have leftovers. You can also double it really easily (literally just double everything) if you need to.
• I tend to use long grain rice because it holds together better, but you can use basmati if you’d prefer.
1. Place the haddock in a pan (a deep frying pan is good here so you can cook it in one layer), cover with water, add the lid and bring to the boil. Turn down the heat and simmer for around 8-10 minutes until cooked through (I had to use frozen fish so cooked it for about 12 minutes).
2. Once cooked, remove the fish from the water with a slotted spoon, and if necessary remove the skin.
3. Flake the fish in a bowl and set aside.
4. Meanwhile, in a medium pan, place the butter and oil over a medium heat and let the butter melt before adding the onion.
5. Cook until the onion is translucent and soft, about 10 minutes. Then add the curry powder – I use mild or medium depending on whether I’m feeding the kids or not. Use whatever suits your taste. Cook for another minute.
6. Add the rice and thoroughly coat in the curry mixture.
7. Add all of the stock to the pan, stir and cover. Simmer until the rice is pretty much cooked and the liquid has been absorbed, about 15 minutes. Stir it a good few times throughout as it will want to stick to the bottom of the pan. If it looks like it’s starting to dry out a bit, add a splash of water and stir.
8. Once the rice is practically cooked (it will still have the merest of ‘bite’ left in it) remove it from the heat, stir through the flaked fish, pop the lid back on and leave it to rest for about 5 minutes.
9. Stir and serve.
This dish is also pretty healthy. When I’ve been following Slimming World it’s been a really easy dish to make work (remove the oil/butter and use spray oil). There is absolutely nothing complicated in it. Leaving the pan to rest at the end is important though. We love this dish in the HC house, especially the Husband. Hopefully an easy midweek supper to add to your repertoire 🙂