Smoked haddock kedgeree

Kedgeree, a totally alien dish to me as a foreigner, but something I have learnt to like. The first time I made it, I was expecting a flavour explosion and total taste sensation. That's didn't happen and I was quite disappointed. Knowing what to expect this time, I enjoyed it a lot more. 

The recipe called for two whole chillies, but I opted for 2/3 of one chilli, as I didn't want it too hot. I much prefer flavours to heat, even though I don't mind a kick. Perhaps I'll add little bit more chilli next time. I'm still very much a kedgeree novis. Even so, there wasn't a single grain of rice left after our meal and the plates were licked. I take that as good reviews.

This meal features basmati rice, which I almost didn't have. I'm saying almost, because I had a box with mixed basmati and wild rice, but it was only half of the amount needed. The rest was made up with normal long grain rice. To tell you the truth, it didn't matter. It was nice anyway.

Should you want to use all hotplates on the hob and end up with plenty of washing up, this is the meal for you. If at all possible, try to wash as you go, or you will be left with a mountain in the sink when dinner is ready to serve and it may spoil the enjoyment. It would for me anyway.

If you dish up dinner the way I did today, you can leave the kedgeree in he frying pan and save adding another item to the washing up bowl. I could have done that, but this is a dish I like the look of and therefore I decided to transfer it to a pie dish when assembling it. It wasn't only to make it look nice though. I'm not quite that kitchen vain. The pie dish comes with a lid and I thought it would be handy to simply pop that lid over the leftovers and stick it into the fridge after dinner. I have been told that kedgeree is nice to have for breakfast and I was looking forward to that. The plan backfired, as there was nothing left to put a lid on, only an empty pie dish. Oh well.

This is the kedgeree recipe I use:

400 g smoked haddock

200 g rice, preferably basmati but any kind works

1 large onion, chopped

2 garlic cloves, finely chopped

1 chilli, finely chopped (I deseeded mine like a total wimp)

olive oil

lemon juice

2 bay leaves

2 tsp cumin seeds, divided

1 tsp fennel seeds

1/2 tsp turmeric

leaf or fresh coriander for sprinkling

salt

1. Get all ingredients out and make sure you haven't forgotten anything.

2. Pop the haddock fillets in a saucepan with a little water and the two bay leaves. Bring the water to a boil and cook for approximately 5 minutes, until the fish is just bout done. Drain and set aside to cool.

As soon as you get a chance, was up this saucepan. 

3. Boil the rice according to the instructions on the packet, approximately 15 minutes.

4. Boil the eggs. Once the water starts to boil, set the timer for 5 minutes. Once done, rinse the eggs in cold water to stop the cooking and leave to cool down in cold water until completely cold. 

5. Chop the onion, garlic and chilli.

6. Use a pestle and mortar to crus 1 tsp cumin seeds and 1 tsp fennel seeds. 

7. Soften the onion in a little oil.

8. Add the garlic, chilli, turmeric and 1 tsp cumin seeds (not the home ground mixture). Mix well.

9. Add the home ground fennel and cumin along with a drop of water and cook for a few minutes.

10. Flake the fish and divide the pile in half.

11. Add the cooked rice to the onion and spice blend and mix well. Season with salt.

I would have liked a bit more colour, but for once I only added the recommended amount of turmeric.

12. Add half of the flaked fish and mix well.

13. Cut the peeled eggs in quarters.

While the rice is kept warm in the frying pan, this is the time to wash up as much as you can. Go on, do it. You know you want to.

14. If you want to be fancy, place the rice and fish mixture in a nice dish. 

15. Sprinkle the remaining fish on top, followed by a drizzle of lemon juice and a dusting of leaf coriander.

16. Finish off with the eggs and make it look pretty.

17. Dish up and enjoy the meal.

I totally failed to plate it up in a pretty fashion, but I didn't care. I was hungry.