Sarah's quick Kipper Kedgeree
It's a quick and easy budget using mainly store cupboard ingredients that will satisfy hungry mouths and not cost the earth. This is a personal twist on the standard recipe as I use Kippers not Smoked Haddock.
Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri (or Pongal), traced back to 1340 or earlier. It is widely believed that the dish was brought to the UK by returning British Colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine
I find it is equally delicious for tea or a quick and easy supper.
- 2 smoked kippers
- 450ml/16fl oz boiling water
- 25g/1oz butter
- 1 onion
- finely chopped
- 1 tsp curry powder
- 225g/8oz basmati rice
- 110ml/4fl oz double cream
- salt and freshly ground black pepper
- 4 eggs
- roughly chopped
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Place the kippers into a deep baking dish and pour over the boiling water.
Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid.
Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside.
Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not colored.
Add the curry powder and cook for a further minute.
Add the rice and stir to coat well in the butter and onions.
Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed.
Stir in the double cream
Season, to taste, with salt and freshly ground black pepper. add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much.
serve on plates or into bowls
add prawns for a twist