Over the past couple of months i have been eating more seafood and the more i eat the more i crave it. From pan fried mackerel and sea bass to stir fried squid and shrimp i just can’t get enough seafood.
At the supermarket i picked up smoked Kipper fillets reminding me of being a kid. My parents boiled them in milk serving them with heaps of beige cabbage and mashed potatoes.
Putting the kippers in my trolley instantly started to ponder what I could make with them.
At home a few online searches suggested kedgeree and two recipes stood out – Delia Smith‘s and Jamie Oliver‘s so i decided to marry the two recipes and make my own version. Quick and easy to prepare I literally flung this dish together in twenty minutes after the gym. For anything that you may not like simply substitute it for something else or leave it out.
- one pack of kipper fillets – (my pack had 2 kippers in)
- 2 eggs
- 2 bay leaves fresh or dried
- 200g of rice long grain or basmati
- 1tbsp butter or oil of your choice
- 1 onion finely chopped
- 2 tomatoes roughly chopped
- 3 or 4 mushrooms roughly chopped
- 1 clove garlic peeled and chopped
- 1 thumb size piece of ginger chopped
- 1 red chilli finely chopped
- juice of one lemon
- 2 tbsp curry powder
- 1 tbsp mustard seeds
- chopped parsley for garnish
Fill your kettle and boil it and prepare two pans on the stove – one for boiling eggs in and the other for making rice.
In one pot place 2 eggs, cover with water and boil until the eggs are hard-boiled.
Place 200g of rice in the other pan and once the kettle is boiled pour in water to just about 1cm over the surface of the rice. Put the lid on and let it boil. Stir occasionally and once the water is absorbed the rice should be perfectly fluffy. (you may have to slight top up the water if you have underestimated at the beginning)
Turn off the heat to the rice and let cool.
Whilst all the boiling is going on wash chop and prep your veggies and measure your spices.
Remove the boiled eggs and leave them to cool. Pour out and refill the pot with fresh water and place back on the hob.
Add two bay leaves to the water and the kipper fillets and bring to the boil. Boil for approximately 5 minutes then remove the kippers and leave to cool.
*your veg should be chopped, eggs boiled, fish boiled and rice should be ready.
In a pan (i used a wok for more room for stirring) add the butter or your choice of oil and let it heat.
Toss in the onion garlic ginger and stir fry for a couple of minutes until the onion becomes translucent. Add the chopped tomatoes and mushrooms and any other vegetables that you may have decided to add (frozen peas, corn, pepper) and stir fry on a high heat. Keep everything moving preventing it sticking to the pan.
Curry powder and mustard seeds are added in next (mustard seeds can pop out of the pan so just be careful) along with the chilli and continue to stir everything through.
The fish should be cool enough to handle. Break the fish up into small chunks (some people and some recipes call for removing the skin but that’s where the most flavours are) and add the fish to the pan.
Lastly add in the cooked rice and stir everything through. The curry powder should start to colour things a nice golden colour and when mixing through try to share this colouring and flavouring with as much of the mix as possible.
Lower the heat and leave for a few moments.
Peel and cut the eggs into quarters ready to place on the plate.
Serve up the kedgeree into bowls and add the chopped egg and parsley garnish.
Salt and pepper are optional but I find that the strong flavours of the fish and the curry powder are seasoning enough but it all depends on your taste buds.
If kippers are too strong in flavour this can be made with mackerel or any other fish that you have a preference for. Give it a go for a quick and easy week night meal and make more than needed and it can be a decent lunch for the next day although it may stink out the office microwave and you may not be popular 🙂