One food stuff that you’ll always find in our fridge is eggs. Most of the time they get used for baking before I get round to using them for anything else, but they do come in handy for main meals too. Scrambled egg goes down well with the boys for lunch (or even breakfast when Granny cooks it at the weekend), and we have a few tea-time meals that rely on eggs: mini toad in the hole is one favourite, and kedgeree is another. That’s the recipe I’m sharing here as I join in with the #ShortcutEggsperts Linky Challenge.
Kedgeree is a classic fish, rice and egg dish with a distinctive curry flavour that was originally eaten for breakfast in Victorian times. I can’t say that I would love it for breakfast, but it does make a tasty family tea in our house. There’s just something very satisfying about all those flavours combined. Another thing I love about this dish is the fact that almost all the ingredients are either store cupboard/fridge staples (rice, eggs, curry paste, onions) or you can chuck in whatever you have in (vegetables – we like some combo of peas, spinach or mushrooms). The fish is probably the exception; I tend to look out for it on the supermarket reduced shelf.
I’ve seen recipes for kedgeree that poach the fish (usually smoked, such as smoked haddock) in milk, but to be honest I like faff-free cooking, with minimal steps and number of dirty pots to wash at the end. So instead I choose smoked oily fish like mackerel, which comes ready to eat and so can be chucked in as it is to the one-pot dish. I’ve experimented with various versions of my take on kedgeree – I prefer the result when I use curry paste rather than curry powder, and slow cooked beats the hob version if I need to prepare it earlier in the day.
This has got to be one of my best yet. And the verdict from my testers? Daddy came back for seconds; Joel came back for seconds and polished of Andrew’s; Mr Fusspot (aka Andrew) had this to say….
“It’s an avocado egg!….It’s got a hole in it!”
I presume this was a reference to the boiled egg – the solid yolk had escaped from the white in the bits on his plate. And to be fair, he’s probably seen more avocados than boiled eggs recently, as we tend to scramble more often than not. He then proceeded to pick about his plate and find every distraction going to deter him from eating.
Anyway, don’t let a 3 year old in a fussy phase put you off. On with the recipe…
- 250g basmati rice
- 1 onion
- 150g button mushrooms
- 150g smoked mackerel
- 2 heaped tablespoons curry paste
- 2 tsp tumeric
- 750ml hot stock
- 4 eggs
- 150g frozen peas
- 1 heaped tbsp soured cream
- Chop the onion finely and quarter the mushrooms. (Optional: fry them in a small amount of olive oil for a few minutes to brown them – as I said above, I prefer minimal steps, and we’re happy with slightly crunchier onions and firmer mushrooms than if I fried them first.)
- Add the onion, mushrooms, rice, peas and turmeric to the slow cooker pot.
- Mix the curry paste with the stock, cover the contents of the pot, and stir.
- Cook on low for 2-3 hours (note: I cook rice dishes for 3 hours in my slow cooker, but we’re currently living with my parents and it only took 2 hours in theirs – lesson learned, there really can be quite a lot of variation in slow cooker efficiencies!)
- At any point during the cooking time, hard boil the eggs; then cool them, peel the shells off, and quarter each one.
- When the rice is al dente, flake the fish into the pot, and cook for a further half an hour.
- Just before you serve, add the soured cream and eggs, stirring gently (too vigorously will make the eggs disintegrate).