Kedgeree

Kedgeree
Staff Writer
Kedgeree
Lisa Linder
Kedgeree

Albion is our version of a French all-day pavement café done in a British style, with an adjoining bakery and a small shop.

Breakfast is served throughout the day, alongside fish and chips, half pints of prawns, mussels cooked in cider, a minimum of three different pies (often more, including delights such as cottage pie, chicken and crayfish pie and game pie), plus Irish stew, kedgeree, devilled kidneys, doorstop sandwiches, fruit jellies, puddings and crumbles.

Click here to see Cook Your Way Through London.

4
Servings
452
Calories Per Serving
Deliver Ingredients

Ingredients

  • 17  Ounces  water
  • thick slice onion
  • 1/2  carrot, chopped roughly
  • stalk celery, chopped roughly
  • bay leaf
  • 12  Ounces  undyed smoked haddock
  • 1  Ounce  butter
  • shallots or 1 onion, chopped finely
  • clove garlic, chopped finely
  • 1  Teaspoon  turmeric
  • 1/2  Teaspoon  cumin
  • 1/2  Teaspoon  curry powder
  • 1/2  Teaspoon  fennel seeds
  • curry leaf
  • Pinch of  saffron
  • 7  Ounces  heavy cream
  • Salt and freshly ground black pepper, to taste
  • 5  Ounces  basmati rice
  • Small handful of parsley, chopped finely
  • eggs, hard-boiled and quartered
  • Mango chutney, for serving

Directions

Combine the water, onion, carrot, celery, and bay leaf in a wide, shallow saucepan and bring to a simmer over low heat to infuse the flavors. Place the haddock in the cooking liquid, then remove from the heat and leave the fish to cool in the liquid (it should just cook through).

To make the curry sauce, melt the butter in a medium-sized saucepan. Add the shallots and garlic, and cook gently over medium heat until soft. Add all of the spices and cook for 1-2 more minutes to release their flavors.

Measure out 7 ounces of the fish cooking liquid, add to the spices and bring to a boil over high heat. Cook until reduced by ½. Add the cream and reduce down until it is thick enough to coat the back of a spoon. Season with salt and pepper, to taste, and set aside.

Rinse the rice in a sieve a couple of times in cold running water, then cook in plenty of boiling salted water for 12-15 minutes or according to the package directions. Drain, return to the pan, then put a lid on and leave off the heat to steam for a few minutes.

To serve, reheat the sauce, flake the cooked fish, and stir into the sauce with the chopped parsley. Add the cooked rice, stir to combine and serve in shallow bowls (else it might be too hot to eat for a while). Scatter over the hard-boiled egg to finish, and serve with mango chutney.

Nutritional Facts

Total Fat
15g
21%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
96mg
32%
Carbohydrate, by difference
50g
38%
Protein
29g
63%
Vitamin A, RAE
264µg
38%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
202mg
20%
Choline, total
93mg
22%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
74µg
19%
Iron, Fe
10mg
56%
Magnesium, Mg
129mg
40%
Manganese, Mn
3mg
100%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
474mg
68%
Selenium, Se
45µg
82%
Sodium, Na
823mg
55%
Vitamin D (D2 + D3)
1µg
7%
Water
199g
7%
Zinc, Zn
2mg
25%

Kedgeree Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Kedgeree Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

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