Kedgeree is a British adaptation on dish Khichdi originating from India, consisting of rice and lentils. Obviously, the British once again were simply unable to leave the poor dish alone, adding the protein element of fish to the dish. In this case, I am using a smoked kipper fillet with a vegetable mix of mushrooms, frozen peas and spinach.
Recipe: rebeccacastiglia.co.uk/2022/0...
1 x smoked kipper fillet
1 x knob of butter (comes in pack)
1/2 x small onion
1 x small garlic clove
1 x tbsp mild curry powder
2 x small button mushrooms
1 x small handful of frozen peas
1 x portion of cooked basmati rice (75g weighed uncooked)
1/2 x cup of cold water (to loosen the mix during cooking)
1 x egg
1 x small handful of spinach leaves
1 x lemon wedge
Black pepper to season
1. Preheat the two hobs to a medium heat. Boil the kettle.
2. Place a small/medium frying pan on top of the preheated hob. Add a knob of butter and a drizzle of olive oil to the pan. Allow to melt and heat up.
3. Place the kipper fillet skin side down into the heated frying pan. Cook until the skin is crispy. Flip over and cook for a further 2 minutes. Place the cooked fillet onto a plate. Set aside.
4. Peel and dice the onion and garlic clove. Place them into the same frying pan. Add a dash of olive oil and the curry powder. Continuously stir for 2-3minutes.
5. Thinly slice the mushrooms and add to the pan.
6. Add the peas and the rice to the frying pan. Stir until well combined. Add some water to loosen the mix up.
7. Pour the pre-boiled kettle water into a small saucepan. Add the saucepan to other preheated hob. Add the egg to the saucepan. Boil for roughly 4-5minutes for a soft boiled egg. Add the cooked egg to cold water and peel when slightly cooled enough to handle.
8. Add the spinach to the rice mix, stir and serve in a bowl. Season with black pepper.
9. Add the boiled egg on top, slice in half and squeeze a lemon juice on top.
27 янв 2022