|Kedgeree spiced with cardamom, cinnamon and curry powder|
I have been making kedgeree for years and have pretty much stuck with the same recipe, using long-grain rice, curry powder, undyed smoked haddock and hard boiled eggs. Recently, however, I have discovered a much more interesting recipe which uses a more complex combination of whole and ground spices and basmati rice for a more authentically exotic flavour. I have absolutely no idea why I have never thought to do this before!
The subtle flavours of cardamom and cinnamon and joined by curry powder, turmeric and a little kick of chilli. Chopped fresh coriander completes this delicious dish. Key to a good kedgeree is to use the poaching liquor to cook the rice. The milk is infused with the flavour of the fish and really adds to the depth of the kedgeree.
I found this recipe in the Feel Good Food magazine produced quarterly by Woman and Home. I follow it pretty much to the letter so I won't republish it here. You can simply hop over here if you wish to try it out. I made a couple of very minor tweaks - I stirred in a tablespoon or so of half fat creme fraiche to add a little richness and sprinkled with a touch of cayenne pepper. I had also run out of peas and added some sweetcorn instead. A mistake. Stick with peas!