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Kedgeree (also kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of fish (sometimes smoked haddock), rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

Kedgeree is thought to have originated from an Indian rice-and-lentil dish called Khichri, traced back to 1340 or earlier. It is believed that the recipe was brought to the United Kingdom from India by returning British colonials.

My Kedgeree:

Slice one or two large onions
Fry the onions until golden brown
Stir in a heaped tablespoon of medium curry powder
Add one pack of smoked haddock
Poach gently until the fish is cooked, adding a small amount of liquid if necessary
Cook about a cup (raw measurement) of rice (white, brown, basmati or any you fancy)
Boil 3 or 4 eggs and chop them up
Chop up a cup of fresh flat-leaf parsley

Mix all ingredients and add 1 tub of sour cream and the juice of 1 lemon.
Season with salt and freshly ground black pepper.
Serve with lemon wedges.

Heat and enjoy with your favourite wine.

I think an off-dry Chenin, lightly-wooden Chardonnay or Sémillon would go very well with this dish and balance the spiciness.

In this instance, we defied convention and accompanied it with Simonsig Kaapse Vonkel, as I had a sudden craving for Cap Classique, something I never fight!

Bon appetit!

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