Kedgeree is the best thing for breakfast or brunch on a lazy weekend. It doesn’t take long to make and the mixed flavours of the smoked fish and spices are absolutely divine. Dan used kipper when he made it for Chris and Lilly. I used smoked mackerel when Monette was visiting last weekend.
Rica asked me on facebook what kedgeree was. Clinton replied that it is “tinapa wth cream mixed with lugaw =)” Tinapa is a smoked milkfish or bangus; lugaw is a type of congee. Since I don’t put cream on my kedgeree and it doesn’t look like lugaw to me, I looked it up and found out that this is a variety of kedgeree. I also read that kedgeree is a popular breakfast dish during the Victorian time. More on kedgeree here.
This recipe serves 4.
4 boiled free-range eggs, quartered lengthwise
cooked boiled rice* (2 cups uncooked)
500g smoked fish (mackerel, kipper, haddock, tinapa), flaked
8 cardamom pods
2 tsp fennel seeds
1 tsp ground turmeric
1 cinnamon stick
1 small onion
salt and pepper
chopped flat-leaf parsley
lemon or lime wedges (we prefer lime)
mortar and pestle
What to do:
Crush fennel seed and cardamom pods using mortar and pestle. Remove the cardamom husks, leaving the seeds.
Melt butter in frying pan then fry onion and all the spices in medium heat for about 5 mins.
Stir the fish and rice. Make sure that the rice is covered in turmeric so it will have a yellowish colour.
Add the eggs and parsley, stirring gently so as not to destroy the eggs.
Serve with lime or lemon wedge.
* I cheated here as we used a rice cooker. I got my rice cooker on my birthday from a group of Pinoys living in the UK who probably cannot believe that I do not own one. I used 2 cups of rice for this recipe, about 250g. More picture of making the kedgeree from the slideshow below or from my flickr account here.
Add the stock, lemon rind, lemon juice to the frying pan and bring to the boil. Then pour the mixture around the fish, cover with a lid, and bake in the oven for 40 mins.
Dan ~ Best thing about this recipe, aside from the undeniable awesomeness of its flavour, is the way it looks. You’re really just throwing a bunch of stuff into a pot, but it looks like “proper” food without too much effort on the presentation front. There’s quite a bit of preparation (or maybe I’m just slow at crushing spices and things like that), but it’s well worth it, and very impressive for your guests…