Culture

Kedgeree

Peter Prescott and Terence Conran|

Kedgeree
4.5 (2 ratings)
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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.
Servings
4
Ingredients
  • 17 ounce water
  • 1 thick slice onion
  • 1/2 carrot, chopped roughly
  • 1 stalk celery, chopped roughly
  • 1 bay leaf
  • 12 ounce undyed smoked haddock
  • 1 ounce butter
  • 5 shallots or 1 onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon fennel seeds
  • 1 curry leaf
  • pinch of saffron
  • 7 ounce heavy cream
  • salt and freshly ground black pepper, to taste
  • 5 ounce basmati rice
  • small handful of parsley, chopped finely
  • 3 eggs, hard-boiled and quartered
  • mango chutney, for serving
Directions
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
 
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