Spring Kedgeree

Khichadi is a traditional dish–usually made in North of India. Being brought up in the foothills of Himalayas, many wet and rainy monsoon days were symbolised by a steaming hot dish made out of rice, lentils and seasonal vegetables. Legend has it; this iconically simple dish was brought back to the British Isles by Scottish soldiers, as a legacy of the Raj. History only can tell, as to how the dish then trickled down to Cornwall, (passed on through galley kitchens of Scottish Scallopers)!In my version of Kedgeree lot of lesser known fish play an important role to make the body of the dish. Being innovative is half the fun; you can add interesting vegetables like asparagus and Cornish earlies to make the dish even more varied. Do try this at home! (Serves 2 Hungry Tummies ) 250g Newlyn bay Gurnard or fresh rainbow trout, smoked Mackerel and haddock fillets 1 tsp ghee or clarified Cornish butter 1red onion, chopped roughly 100g basmati rice/risotto rice 50 g red lentils 1-2 tsp medium curry powder (to taste) 100 ml Milk 75g fresh or frozen peas 2 boiled Rogers duck eggs, chopped 4 spring onions, chopped Small handful of fresh Coriander leaves, Seasoning Lemon wedges, kachumber salad and a few stray sprats to garnish. How to make Kedgeree:

Place fish in a large pan and just cover with milk. Simmer very gently for three minutes. Remove fish from the pan and set aside to cool. Reserve the cooking liquor.

In a sauce pan, fry the onion gently in the ghee/clarified butter until soft. Stir in the peas, rice/risotto, lentils and curry powder (You can use saffron if you want to!). Cook for

Add 150ml of the fish cooking liquor to the rice and onion. Bring to the boil, cover and simmer for 5 mins. Continue cooking for another 5 minutes until liquid is absorbed and rice is cooked. You may need to add a little more of the reserved liquid.Meanwhile flake the fish and remove any bones.Add the fish to the rice and stir through gently. You may need to add a little more water to prevent scorching.

Season carefully before serving topped with the boiled eggs a generous helping of lemon wedge, tomato kachumber salad and a few fried sprats.

Sign up to vote on this title
UsefulNot useful