Kedgeree

Name: Kedgeree
Cuisine: British
Ingredients: 100 g basmati rice; 100 g natural smoked haddock fillet, lightly poached; 100 g salmon fillet, lightly poached; 1 egg, hard-boiled and chopped; 20 g butter; ½ small onion, peeled and finely chopped; ½ clove of garlic, peeled and crushed; 20 g fresh ginger, peeled and finely grated; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; ½ teaspoon curry powder; 5 fennel seeds; ½ teaspoon tomato purée; 100 ml fish stock; 100 ml double cream

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

A good introduction to spices and, hopefully, to curry later on. Kedgeree is not really a hot dish - more fragrant, if you like.

Ingredients

100 g basmati rice
100 g natural smoked haddock fillet, lightly poached
100

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

To make the sauce, melt the butter in a heavy-based pan and fry the onion, garlic and ginger without letting them brown. Add all the spices and fry for another minute to release the flavours. Stir in the tomato purée and fish stock and boil until reduced by half. Pour in the cream and simmer gently for 10 minutes. Purée the sauce in a blender, then pass it through a fine sieve.

Wash the