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.
This is one of my favourite dishes to make, and it’s really easy, especially if you get a good Red curry paste. Marks and Spencer’s is a tasty one, but I’m sure you’ll find your preference. Prepare yourself with the following ingredients:
4 fish fillets, about 600g in all: This recipe was originally given to me with chicken, but Tuesy doesn’t eat animals with legs, so I tried it with fish and it seems much better. I use haddock, but you can vary it however you like. Meaty white fish works best, though.
1 tsp oil
3 tbsp Thai red curry paste
400 ml can coconut milk
300 ml vegetable stock. You can also use fish stock as long as it’s not too … you know … fishy.
juice of 1 lime
200 g pack mixed baby corn and mangetout
2 tbsp coriander
If you want to spice up the curry a bit (or a lot), just thinly slice some fresh green chillies (you won’t need more than one medium-sized chilli for this much curry) and add it to the stir fry.
What to do:
Cut the fish fillets into chunks. Big cubes of around 2cm is good. Heat the oil in a wok or a large saute pan. Throw in the red curry paste and cook it, stirring all the time, for about 2 minutes.
Add that fish and then stir-fry it in the paste on a medium-high heat until it’s browned all over.
Add the coconut milk, stock, lime juice and baby corn. Bring to the boil, then add the mangetout. Reduce the heat and simmer for 4-5 minutes until the fish is properly cooked. Don’t overdo the cooking – I like to keep those vegetables good and crunchy.
Sprinkle the chopped coriander (the fresher the better) over the top of the curry and serve it with steamed rice. Believe it or not, that’s all there is to it.