Kedgeree

Some people love it and some people don’t. It’s a curious dish, fused from Scottish smoked fish and Indian fried rice. 

Usually it’s made with smoked haddock, but I’m using kippers today. Although I think any smoked fish will be great in this dish. Lot’s of sweet veggies compliment the smoky fish and a bit of umami rich Thai fish sauce adds the right kind of savouriness. 

Ingredients 

2 kipper fillets, poached in milk, broken into chunks

(Reserve the milk for cooking the rice)

1cup of Long grain or basmati rice (cook in one and a half times the amount of liquid to rice and using the poaching milk from the fish and/or water) 

1tbs Ginger-Garlic Paste

2 fresh chillies, chopped

1onion, chopped

1red Pepper diced

1handful Frozen peas

1handful sweetcorn kernels

1handful chopped spring onion

1handful chopped fresh coriander

1tbs Indian curry powder

1tbs Thai fish Sauce 

1tsp black Pepper 

Poach the kippers in the milk for just a couple of minutes. Use the Milk to cook the rice. 

Fry the onion and add the ginger garlic paste. 

Ad the cooked rice and all the veggies and mix well in the hot pan/wok/kharai 

Add the curry powder, pepper and fish sauce and taste for the right Balance. 

Serve with lemon if you like. I prefer it without. 

Bon Appetit!