Sunday Brunch or Lunch? Kedgeree with Smoked Mackerel and Salmon

Happy Sunday!!!

Kedgeree was always a favourite in my house when growing up for a weekend breakfast/brunch.  My friends use to love it too when they came over to stay.

Traditionally this is made with smoked haddock, however my Mum always made this with smoked mackerel, I think this was because it was quicker as no poaching needed ha ha…. but it was always just as tasty.  You can use curry powder but I prefer to add my own spices.

To make it extra special I added salmon; I had seen a Nigella recipe using salmon and thought it would give a great colour and taste difference to the mackerel.  Also I added some shrimps…. just because shrimps are so GOOD!

Here in Spain it is tricky to find smoked fish, I did however find smoked mackerel.

The dish is topped with crispy fried onions, and a coriander yoghurt drizzle.

According to Wikipedia Kedgeree is traced back to India to 1340, and originated as an Indian rice and beans/lentils dish ‘Khichri’

It is quite interesting when looking into the history of this dish, I always assumed it was an Anglo-Indian dish brought over to the UK, but there has been a reference of this dish listed in Scotland as early as 1790… check out this link;

https://en.wikipedia.org/wiki/Kedgeree

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Serves 4

Ingredients:

2 large eggs

1 fillet salmon skin on 

2 Smoked mackerel

Handful of uncooked un-shelled shrimps/ small prawns

1 onion finely sliced

1/2 red pepper diced

1 tomato diced

20g butter

1 tsp turmeric powder

1 red chilli finely chopped (You can remove the seeds if you’d like it less spicy)

3 cloves

3 cardamom

1 cinnamon

1″ chunk ginger grated

3 cloves garlic

1 heap tsp cumin powder

1 heap tsp coriander powder

40g fresh coriander chopped

1/2 fish stock cube

1 cup basmati rice

2 cups water

  Oil for frying… I used sunflower

Sea salt

Yoghurt

1 lemon

Method:

Poach the salmon in the water until just cooked, reserve the water do no throw this away.

Place 2 Tbsp. of the oil in a saucepan, add half of the onion, 2 tsp salt, cardamom bashed, cloves, cinnamon stick and turmeric.

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Fry until the onion is soft then add the cup of rice.  Mix well.

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Add the salmon water, make sure this is two cups if not add a little boiling water to make it up.  Add the fish stock cube.  Bring back to the boil then cover tightly and turn to the lowest heat on the smallest hob.  Cook for 20 minutes…do not uncover the lid during this time.  After the 20 minutes just turn the heat off and leave the lid on, again do not remove it yet.

In a frying pan fry, the other half of onions until crispy, set aside.

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Boil the eggs to be hard-boiled with soft yokes (I popped mine in a pan with cold water, once the water was bubbling away I timed it for 6 minutes, remove and place in cold water so they do not cook longer) Set aside.

In the frying pan which you fried the onions in, add the red pepper, chilli, 2 cloves of garlic crushed and the ginger.

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 Fry for a few minutes then add the cumin and coriander spices and stir.

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Add the tomatoes.

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Add the prawns, mix well and cook for a few minutes so the prawns can cook.

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Then flake in the mackerel and salmon (discarding the skin)

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The rice should now be ready; open the lid remove the spice pieces then fluff the rice with a fork.  Add the rice to the frying pan and mix well.

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Add half of the coriander and stir.

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For the coriander drizzle, in a blender add the yoghurt, the rest of the coriander (you can keep a little aside for decoration) and a clove of garlic.  Blitz to be smooth.

Slice eggs and lemon into wedges.

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Serve the rice with eggs laid on the top with the crispy onions, some lemon wedges and drizzle over the coriander yoghurt.

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Enjoy!

Love Lulu xxx

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Kedgeree with smoked mackerel and salmon

  • Servings: 4
  • Difficulty: easy
  • Print

cover

by Lululemonandlace

Ingredients:

2 large eggs

1 fillet salmon skin on 

2 Smoked mackerels

Handful of uncooked un-shelled shrimps/ small prawns

1 onion finely sliced

1/2 red pepper diced

1 tomato diced

20g butter

1 tsp turmeric powder

1 red chilli finely chopped (You can remove the seeds if you’d like it less spicy)

3 cloves

3 cardamom

1 cinnamon

1″ chunk ginger grated

3 cloves garlic

1 heap tsp cumin powder

1 heap tsp coriander powder

40g fresh coriander chopped

1/2 fish stock cube

1 cup basmati rice

2 cups water

  Oil for frying… I used sunflower

Sea salt

Yoghurt

1 lemon

Method:

Poach the salmon in the water until just cooked, reserve the water do no throw this away.

Place 2 Tbsp. of the oil in a saucepan, add half of the onion, 2 tsp salt, cardamom bashed, cloves, cinnamon stick and turmeric.

Fry until the onion is soft then add the cup of rice.  Mix well.

Add the salmon water, make sure this is two cups if not add a little boiling water to make it up.  Add the fish stock cube.  Bring back to the boil then cover tightly and turn to the lowest heat on the smallest hob.  Cook for 20 minutes…do not uncover the lid during this time.  After the 20 minutes just turn the heat off and leave the lid on, again do not remove it yet.

In a frying pan fry, the other half of onions until crispy, set aside.

Boil the eggs to be hard-boiled with soft yokes (I popped mine in a pan with cold water, once the water was bubbling away I timed it for 6 minutes, remove and place in cold water so they do not cook longer) Set aside.

In the frying pan which you fried the onions in, add the red pepper, chilli, 2 cloves of garlic crushed and the ginger.

 Fry for a few minutes then add the cumin and coriander spices and stir.

Add the tomatoes.

Add the prawns, mix well and cook for a few minutes so the prawns can cook.

Then flake in the mackerel and salmon (discarding the skin)

The rice should now be ready; open the lid remove the spice pieces then fluff the rice with a fork.  Add the rice to the frying pan and mix well.

Add half of the coriander and stir.

For the coriander drizzle, in a blender add the yoghurt, the rest of the coriander (you can keep a little aside for decoration) and a clove of garlic.  Blitz to be smooth.

Slice eggs and lemon into wedges.

Serve the rice with eggs laid on the top with the crispy onions, some lemon wedges and drizzle over the coriander yoghurt.

Lulu xxx

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