|A traditional British kedgeree|
Kedgeree is one of many traditional British foods that had its origins in India and entered the British food menu during the colonial Victorian Age at a time when Anglo-Indian cuisine was fashionable. It is also, traditionally, a breakfast food made by using up leftovers from the evening before. I think it makes a good evening meal as well.
A "real" kedgeree also traditionally uses smoked haddock and no other fish. I improvise by adding mixed seafood and a selection of fish.
The other night, my youngest son asked if we could have seafood risotto for dinner. I didn't have any risotto rice however, so I created my version of a kedgeree instead.
- 2 slices bacon, cut into pieces
- 1 tablespoon olive oil
- 1 finely chopped onion
- 2 sliced leeks
- 1/2 savoy cabbage, chopped
- 1 cup brown rice
- 300gm smoked fish (I use a pre-packed mix of smoked cod, haddock, and salmon)
- 150gm mixed seafood (again a pre-packed mix of prawns, squid, and mussels)
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 pinch chilli flakes
- 1/8 - 1/2teaspoon chilli powder (to taste)
- 500ml vegetable stock
- 2 hard-boiled eggs, diced
- salt and pepper to taste
- I started by trimming the cabbage and leek. I then used these trimmings along with a couple small carrots to make a quick and simple vegetable stock. To save time, and washing up, I added the two eggs to the pot of water while it was simmering to give me my hard-boiled eggs.
- Heat the olive oil in a deep stew pot, add the bacon and cook until just beginning to crisp. Add in the prepared onion, leek, and cabbage. Add in a couple ladles of stock, then leave to simmer for about 5 - 10 minutes until the vegetables are all softened.
- Add in the rice and spices and stir to get everything combined. Pour in half the stock. Bring it up to a boil, reduce the heat and let it simmer for about 10 minutes.
- Add in the fish and seafood, then let it simmer another 10 minutes.
- Taste and adjust seasoning and heat as desired.
- Just before serving, peel and quarter the hard-boiled egg and stir into the dish.
As as evening meal, kedgeree remains a good way of using up any leftovers from the night before. You can add any vegetables you want along with bite-size pieces of any leftover chicken, fish, or pork.
If you're looking for a more traditional kedgeree recipe, why not try this one from Delia Smith.