Friday, 24 May 2013

Recipe - Kedgeree

Often, I don't think I'm a good cook. But I feel really satisfied and smug whenever I manage to throw things together in a positive way. I had kipper leftover from my pie, I had three papers to read and some convictions of which to remind myself. So I set to work without a recipe, working methodically and without mess, because that's the sort of cooking I find calming. Kedgeree in Bangladesh is yellow lentil rice. Never with fish in it, occasionally with meat in it. My family hosts a festival every August where they serve massive vats of lentil kedgeree with lamb to strangers. It's bloody delicious and probably the only thing about Bangladesh I enjoy. It's definitely the only thing about the festival I enjoy - I'm not permitted to go outside as 'there are strangers' and 'it's dangerous' and other vague, unsubstantiated threats. Anyway, here is the recipe for kedgeree that the colonialists took back with them. Well, my take on it.
Kedgeree
1 tbsp butter
2 smoked kipper fillets
2 bay leaves
1 clove
3 portions rice
1 onion, chopped
3 garlic, chopped 
1 chilli, chopper 
1 thumb sized piece of ginger
1 dessert spoon turmeric
1 tsp cumin
1 tsp coriander
1 tsp paprika
Salt
1 spring onion, chopped 
100g peas
Lemon juice
Chopped coriander

Boil water with bay leaves and clove in about 300ml water. 
Simmer and cook kipper for about five minutes.
Flake kipper and reserve the water.
Boil eggs.
Cook rice.
Fry garlic, ginger, onion and chilli in butter and a tough of oil. (It was the butter that came in the kipper packet.)
Add coriander, turmeric, paprika and cumin.
Stir in rice and fry for a minute.
Add the water and bring to a simmer.
Cover and cook for about 12 minutes.
Add the spring onion, flaked fish and peas on top of the rice and cover again.
Cook for a further 3 minutes and take off the heat.
Stir through the coriander, vegetables and fish. 
Season with salt and lemon juice.

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