Kedgeree

         Someone on Twitter requested this recipe after my husband Tom mentioned we had had some. It is a wonderful old fashioned dish easily made of  frozen fish and store cupboard ingredients. If you don't have the spices a couple of teaspoons of  'curry powder' will do.

     Tom so enjoyed it he finished the remains for lunch, leaving me with nothing to photograph!

  

The sea.

250g smoked white fish

100g small prawns or shrimp

250g rice

2 eggs

1 small onion

knob of fresh ginger

25g butter

½ tsp turmeric

½ tsp ground coriander

a pinch of chilli powder

2 tbs chopped fresh coriander to serve

Put a serving dish into the oven to warm up at 180˚C, GM 4.

Place the smoked fish into a pan and cover with cold water, put the pan on the heat and bring to the boil. Turn off the heat and let the fish cook in the heat of the water for 10 minutes.

Cook or defrost the prawns/ shrimp. Peel if necessary.

Cook the rice and drain well and keep hot.

Hard-boil the eggs for 10 minutes cool and peel.

Peel the onion and slice very thinly. Peel and very finely chop the ginger.

In a frying pan melt the butter over a medium heat and add the onion, ginger and spices. Cook gently until the onion is soft. Do not let it burn.

Drain the fish and gently break it up into flakes.

Peel the egg and cut it into 6 slices lengthways.

Stir the hot, drained rice into the onion and spices and mix well.

Add the flaked fish and prawns/ shrimp and mix gently through the rice.

Pile the rice mixture onto the warm serving dish and cover with foil and heat through in the oven for 15 minutes.

Decorate with the egg slices and chopped coriander.

Red Sweet, grown by Tom.