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Kedgeree
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Ingredients
350 g 12 oz 150 g 5
Method
- First make the curry sauce. Melt the butter in a heavy-based pan, add the shallots, ginger and garlic and cook gently until softened, without allowing them to colour. Add the ground spices, fennel seeds, curry leaves and saffron threads, and cook for another minute to release their flavours. Add the fish stock, bring to the boil and allow it to reduce by half. Pour in th
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This is quite different from most kedgeree recipes: plain steamed rice is topped with a spicy creamy sauce instead of a flavoured rice cooked with stock and spices. The flavour concentrated in a sauce delivers more impact than being dispersed in the rice; the moisture makes the dish more appetising than a dry pilaf.
The next time I make this, I will skip straining the sauce, a refinement more suited to a restaurant with a kitchen brigade.