We had kedgeree for tea tonight. For some reason, it has become tradition that whenever we have this, Steve makes it. He uses the recipe from Sophie Grigson's Fish.
Please excuse the mess of the book, we have had it for many years and it is well used. In fact we saw Sophie Grigson demonstrate the kedgeree recipe at the book signing at the Waterstones in Glasgow many moons ago.
We also serve it the way she recommends - with lime wedges and some mango chutney - excellent!
We're planning to go to Balmedie Beach tomorrow with the kids and dog to fly a kite and run around a lot so it's a good job we have plenty of kedgeree left for breakfast to fill us up and keep us warm (Aberdeenshire beaches are pretty cold at this time of year).
450-600g smoked haddock fillet
1 tbsp sunflower or vegetable oil
1 onion, chopped
175g basmati rice
1/2 tbsp mild curry paste
150g frozen peas, thawed
3 hard-boiled eggs, chopped
2 tbsp chopped fresh parsley
salt and pepper
(lemon or lime wedges and mango chutney to serve)
Cover the haddock with boiling water and leave to stand for 5 mins. Drain, reserving the soaking liquid. Measure and add enough water to make up to 900ml. Skin and flake the haddock, removing any stray bones you come across, and set aside.
Melt 30g of the butter with the oil in a large saucepan. Add the onion and cook gently without browning until tender. Now add the rice and the curry paste and stir for 1-2 mins. Pour in the measured cooking liquid, bring up to the boil and then reduce the heat to as low as possible and cover tightly.
Let it cook on its own, with no disturbance, for 8 mins, and then stir in the flaked haddock and the peas. Cover again and leave until the rice is quite tender (another 4-5 mins), having absorbed virtually all the liquid. If absolutely necessary, add a splash more water to prevent it burning.
Draw off the heat, dot with the remaining butter, cover and let it stand for 4 mins or so. Then add the eggs and parsley and stir in lightly with a fork, fluffing up the grains of rice. Taste and adjust the seasoning. Pile it up in a mound on a serving dish and serve steaming hot, with lemon or lime wedges and plenty of mango chutney.