If you’ve been listening to the Ryder Cup going on in the background for the past few days as I have, you would have sometimes found yourself mimicking the Scottish accent of the commentator. Despite your wild protestations that you don’t engage in such behaviour, I know you did… even if you did it under your breath.
Last night, while watching yet another bout of Team Europe wiping the green with Team USA (I really couldn’t care less about golf), and going on about Scottish weather and Scottish food (this was my version of golf commentary in a Scottish accent), I had the sudden urge to make kedgeree!
I know there are disputes in the origin of kedgeree; is it Indian brought to Scotland, or is it Scottish brought to India? It doesn’t matter to me, as I am part Indian and Scottish! Woohoo! It makes me wonder then, why I’ve never made kedgeree before… maybe because the ingredients list is slightly longer than what I usually like (I’m fine with 5 ingredients, tqvm), but then I had a good look at it again, it really is quite simple!
So here we go, quick weeknight kedgeree that can be made ahead for your breakfast (oh baby, trust me, this stuff only gets better after refrigeration) or lunch, or brunch the next day:
Kedgeree with smoked salmon flakes
- 1 tray of quail eggs (about 10 eggs if you don’t pop two in your mouth first), boiled
- 4 cups cooked long grain white rice
- 250g smoked fish (you can use salmon if you can’t find smoked haddock)
- 4 tbsp unsalted butter
- 1 tbsp fresh grated ginger (be careful, I grated half my knuckle off before I got to the ginger)
- 1 yellow onion, diced finely
- 1 clove garlic, finely chopped
- 2 tbsp curry powder
- 1 tbsp mustard seeds
- 1 fresh chili, sliced finely
- 2 tomatoes, chopped
- 2 sprigs spring onion, chopped
- Juice of 1 lemon
- A handful of chopped parsley
- Salt and pepper to season
- Natural yoghurt, to serve
- Heat your pan, pop the butter in and let it just melt and heat before adding the ginger, onion, and garlic
- Allow this to soften until just yellow, don’t burn, and then add the curry powder, mustard seeds and chili. Let this cook until the curry smell rises and you see the oil rise to the top of the curry mix (this is when you know the curry powder has cooked, otherwise the flavour will be flat)
- Then toss in the tomatoes, spring onion, and pour in the lemon juice. Heat the mixture through, make sure the flavours get all mixed up
- Add the cooked rice and smoked fish, gently folding it all in so the fish flakes as you go, then once it’s all mixed, stir in the parsley (or cilantro is better if you can find some)
- Season to taste, you can choose to add more lemon juice to your liking
- Garnish with chopped parsley and boiled eggs, and serve with a dollop of natural yoghurt on the side
Ellebug 