White lettering on a brown woodgrain pattern. If I'd realised how hard it would be to find my place quickly while in the process of cooking, I would have written it out by hand first. Live and learn.
This turned out to be super-tasty and not too fishy, this being my biggest worry as I only like very mild flavoured fish, such as gurnard.
Cardamom seeds turned out to be an unexpected pleasure.
I've been having difficulty sourcing cardomom pods (which are called for in a lot of the recipes I've been using). I've been using the ground cardamom, but yesterday finally managed to find some pods. I nearly didn't buy them, thinking that the flavour would be the same as the ground version. How wrong could I be? I followed the instructions to break open the pods and remove the whole seeds.
As I was eating the kedgeree one of these tiny seeds would get crushed and my mouth would fill with a beautiful and flavoursome sweetness. I think this is a big breakthrough somehow.
Now I understand.
I used sultanas rather than raisins, but only because I don't like raisins or currants.
I used half a cup of chopped onion and half a cup of chopped sweet red bell pepper, rather than a whole chopped onion, (but this was only because I happened to have these two half cups sitting in the fridge surplus to the failed baked layered tortilla stack I made last night. The top burnt, there was too much chilli and yes I did follow the recipe, and it totally fell apart when I tried to cut it into slices. Under the top burnt tortilla the unsightly mess it fell into on the plate tasted fine but it is, nonetheless, a recipe I put into the paper recycling bin).
I also used vegetable stock rather than fish stock because I didn't want it to be too fishy.
I also halved the quantities since there is only me, and I had a very hearty meal (and went back and had a little more), and there is enough for me to take to work for the next two days to reheat.
Those were the only changes I made.
This is the recipe with the original ingredients and quantities.
4 eggs, hardboiled and quartered
1 medium onion, chopped
2 cups jasmine rice
1/4 tsp chilli powder
3 tsp curry powder
6 cardamom pods, seeds extracted
1 cup fish stock
2 1/2 cups water
salt and freshly ground pepper
500-600g smoked white fish, taken off the bones
(I used a 300g can smoked fish fillets)
1/2 cup raisins
2 Tbsp snipped chives
3 Tbsp chopped flat leaf parsley
1. Sautee onion in butter for about 10 minutes without browning.
2. Add rice and spices and cook gently for about 5 minutes.
3. Add stock and water. Bring to a gentle boil and cook uncovered for approx 12 minutes, or until rice is just tender. If it dries out add a little boiling water from the kettle (I just added a bit of leftover stock).
4. Add a teaspoon of salt and a pinch of pepper, then taste and add more if required (must admit I didn't add that much salt).
5. Lower heat, then stir in fish, raisins and herbs. Half bury eggs in the rice. Heat through. Serve immediately.
After adding the spices.
|After adding the stock|
After the water has reduced, the rice bite tender, and the sultanas added
And with the fish and egg added
And, because I'm a drongo, I totally forgot to take any more photos because by then all I wanted to do was...
Nom Nom Nom