I do so love a good breakfast and when breakfast almost turns into lunch that’s even better. That means you are up later so you missed breakfast and you are hungry but it’s too early for lunch. That’s why they call it brunch.
Weekends and lazy days. like today (our anniversary) are perfect times for relaxing, celebrating and enjoying cooking and eating food and one of the perfect things to make on days like this? Kedgeree
So get some basmati rice, an onion, some curry powder (yes, I know, but this is one recipe that just needs it…no need for grinding lots of spices), maybe some ground cumin (but no need to worry if you don’t have it) some eggs, some smoked haddock, coriander leaves and a red chilli and some cream. I have a mix of natural undyed smoked haddock and some smoked cod there. Not for any reason other than there was only a small bit of smoked haddock available when I went shopping, so I had to get some extra fish…. You have to do that sometimes. Just be flexible and don’t worry.
First of all, in a large frying pan, gently cook some chopped onion in some oil and butter. This softens the onion nicely . If you like coriander as much as I do then chop in some of the coriander stems as well.
While that is gently cooking, put your smoked fish in another pan with some water and poach at a soft simmer. I was going to say a gentle simmer but I realised I had said “gently” far too many times already. There again, I suppose it is a theme of the day…. this is the sort of breakfast that goes with a relaxed mood.
Put 4 eggs in a pan and start boiling them for 4 minutes. As soon as the time is up, put the pan under a cold tap and run the water to cool them quickly. This will stop them cooking, keeping them just slightly soft and making sure there’s no horrible black rings round them.
Measure your basmati rice – for four people, I use 1 mug of rice, and add a mug and a little bit of water. Bring this to the boil then turn the heat down. Basmati rice cooks quickly so keep your eye on it. If you have measured the water then it should all have absorbed
Thing is, it won’t be perfectly fluffy rice just yet. What you need to do is to get a clean tea towel and put that over the pan (taking it off the heat, of course) and then put the lid on top…. this absorbs the last bit of steam
While that is on one side, the onion will have softened so stir in a teaspoon of curry powder, a pinch or so of cumin (if you are going to add it) and a knob of butter. This deepens the flavour and makes it taste rich and delicious.
By now the fish will have poached so take it out carefully with a fish slice and let it cool enough so you can remove the skin and flake it into bits.
And, when you peek under the tea towel, the rice will be perfectly fluffy
Your eggs will be cooled so peel and quarter them.
Now? Now you start to put everything together…… First, the rice gets stirred into the oniony mixture in the frying pan
Then, if you have cream, stir in a couple of tablespoons of cream… or failing that, some mayonnaise. Not too much, just enough to smooth out the flavours of the curry powder and onion and rice
Then, carefully (you don’t want to break the fish into shreds and you have, I know, flaked it so carefully) fold the fish into the rice mix
Then… add the eggs
Chop the coriander leaves and scatter over the top
Smell that……. maybe a quick squeeze of lemon juice to sharpen things up and then…. into a bowl
Doesn’t that look delicious? I always chop a bit of chilli to scatter over the top – very finely chopped chilli, not too much, just enough to leave tiny red specks of heat in the occasional mouthful
If you haven’t made it before… try it. Honest, it’s good.
A perfect brunch on a perfect day.