This is one of the oldest Anglo-Indian inspired meals. It is a flavourful dish consisting of rice and flaked fish, served with boiled eggs and garnished with parsley. Kedgeree is believed to have been inspired by the Indian rice and lentil dish Kichri, and was probably introduced to the UK by returning British colonials who had enjoyed the dish in India. This dish is actually considered a breakfast meal, however I prefer it for lunch or dinner.
1 1/2 cups basmati rice
2 cups (500ml) milk
2 dried bay leaves
600g Coles Deli Thawed Smoked Cod Fillets
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon curry powder
1 green chilli, halved, seeded, thinly sliced
1 cup frozen peas, thawed
1 lemon, juiced
2 Eggs, hardboiled, quartered
1/2 cup coriander sprigs
Prepare rice following packet directions.
Refresh under cold running water. Drain and set aside to cool completely.
Place milk, 1 cup (250ml) water, bay leaves and peppercorns in a large saucepan over medium-high heat and bring to the boil.
Reduce heat to low.
Add the cod and poach for 5 mins or until the fish flakes with a fork.
Transfer cod to a plate and set aside to cool slightly.
Flake into large pieces. Discard the poaching liquid.
Meanwhile, heat oil in a large frying pan over medium heat.
Add the onion and cook, stirring, for 3-5 mins or until soft.
Add garlic, cumin, coriander, turmeric, curry powder and half the chilli. Cook, stirring, for 2 mins or until aromatic.
Add rice, peas and lemon juice and cook, stirring, for 5 mins or until well combined and heated through. Add cod, egg and coriander and gently toss to combine.
Season with salt and pepper. Top with remaining chilli to serve.