Ultimate Kedgeree Recipes

ULTIMATE KEDGEREE

Steps:

• For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
• Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
• When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
• To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

CLASSIC KEDGEREE

Steps:

• Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don't lift the lid before the end of the time.
• Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
• Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.
• Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.

JANE GARMEY'S KEDGEREE

Steps:

• Place the fish in a heavy skillet and add boiling water to cover. When the water returns to a boil, reduce the heat and let the fish barely simmer for about 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Cook until the fish barely flakes. Do not overcook. Drain the fish but reserve two and one-half cups of the cooking liquid.
• Heat the oil in a saucepan and add the onion. Cook, stirring often, until the onion is wilted. Add the rice and cook, stirring, about one minute. Add the curry powder and stir. Add the reserved cooking liquid. Cover closely and let simmer 15 minutes or until rice is tender. Stir in the butter.
• Flake the fish and add it. Add the eggs and parsley. Blend. Spoon the kedgeree onto a hot platter and decorate the top with lemon slices.

JANE GARMEY'S KEDGEREE

Steps:

• Put the haddock in a skillet and pour boiling water over it to cover. Bring to the boil and let it barely simmer 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Take care not to overcook the fish. Drain, reserving one and one-quarter cups of the cooking liquid.
• Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until the onions are wilted. Add the rice and stir. Add the curry powder and cook, stirring, about one minute.
• Add the liquid in which the fish cooked. Bring to the boil and let simmer, covered, about 15 minutes, or until the rice is tender and most of the liquid is absorbed. If most of the liquid has not been absorbed, uncover and cook over high heat until it has done so. This rice should be a bit ''wet,'' but it should not be soupy.
• Meanwhile, flake the fish. Remove and discard any skin, tough parts and bones.
• Add the butter, chopped egg, flaked fish and parsley to the rice. Stir to blend. Serve on hot plates, garnishing each portion with a lemon slice.

KEDGEREE

Steps:

• Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.