Discussion
21TonyK said:
Nothing specific but I can confirm that in lieu of haddock smoked mackerel is very, very nice in kedgeree.
That was my thinking so glad its confirmed, got an old recipe from my mum earlier who used to make it when we were kids, its planned for the weekend so I will report back!Done this before with both mackrel and haddock its a real nice recipe https://www.bbcgoodfood.com/recipes/smoked-mackere...
Here's my recipe - Not sure if this is authentic but it's pretty simple and tasty!
Ingredients (enough for 2):
Smoked fish, already cooked and flaked into chunks (my mum uses tinned tuna but smoked fish gives you an extra dimension)
Onion - finely chopped
Rice - I find 1 peter rabbit kids cup of dry basmati rice is enough for 2 people
Curry powder 1-2 teaspoons - I don't make it too spicy, just curry flavoured and to colour the rice
2 boiled eggs - roughly chopped
Salt & Pepper
Butter
Water (for cooking rice)
Method:
- Fry onions in plenty of butter until soft
- Add uncooked rice and stir into the butter and fry so that the rice becomes translucent and have soaked in the butter
- Add the curry powder and stir in to the rice
- Add 2x the water to the amount of rice (i.e. 2 peter rabbit cups). I add it in one go, you could add it bit by bit and keep stirring like with a risotto, but this way is easier!
- leave the rice to cook on a gentle heat until the water has all been soaked in & evaporated
- when rice is looking good, add another knob of butter, and stir gently in the flaked fish, boiled eggs, and seasoon with salt & pepper.
Then eat!
Ingredients (enough for 2):
Smoked fish, already cooked and flaked into chunks (my mum uses tinned tuna but smoked fish gives you an extra dimension)
Onion - finely chopped
Rice - I find 1 peter rabbit kids cup of dry basmati rice is enough for 2 people
Curry powder 1-2 teaspoons - I don't make it too spicy, just curry flavoured and to colour the rice
2 boiled eggs - roughly chopped
Salt & Pepper
Butter
Water (for cooking rice)
Method:
- Fry onions in plenty of butter until soft
- Add uncooked rice and stir into the butter and fry so that the rice becomes translucent and have soaked in the butter
- Add the curry powder and stir in to the rice
- Add 2x the water to the amount of rice (i.e. 2 peter rabbit cups). I add it in one go, you could add it bit by bit and keep stirring like with a risotto, but this way is easier!
- leave the rice to cook on a gentle heat until the water has all been soaked in & evaporated
- when rice is looking good, add another knob of butter, and stir gently in the flaked fish, boiled eggs, and seasoon with salt & pepper.
Then eat!
wormus said:
Looks revolting. One of the worst things to come out of the 1970s (worse than coronation chicken) and the only dish I physically cannot eat. My Dad loved it whilst it made me cry. Thanks for bringing back the memory with your tales of smoked fish. 
I believe it was a popular Victorian breakfast dish not a more recent invention like coronation chicken (thought that was 50's anyway - timed for the Coronation!), though my mum used to make a version of it it in the 70s with oily tuna from a can, peas, sweetcorn and boiled egg. We used to love it though.Apols for the up my own arse name drop, but Chewton Glenn has a kedgeree recipe that was good enough for my wife to go back just for breakfast a few months later, and she doesn't even like kedgeree.
It was creamy, smooth, with the most perfect flavours of smoked fish- evcen the eggs were yummy
It was creamy, smooth, with the most perfect flavours of smoked fish- evcen the eggs were yummy
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