Kedgeree james martin

First, kedgeree james martin, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add all the spices and cook for another minute to release the flavours. Add the fish stock, bring to the boil and allow to reduce by half.

James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour. Shopping list. Cook the onion gently in the butter for a few minutes, then add the rice. Continue cooking gently and stirring, adding the curry powder and nutmeg. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked.

Kedgeree james martin

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. It tastes great either way. Add to favourites. Unfortunately we are unable to add this recipe to your favourites, please try again later. Send to mobile. Shopping list. Print recipe. Place the haddock in a large frying pan, skin-side up. Cook the fish for minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves. Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for minutes more.

Recipes from this episode. By this time it should have absorbed all the fish liquor.

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First, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add all the spices and cook for another minute to release the flavours. Add the fish stock, bring to the boil and allow to reduce by half. Pour in the cream and simmer gently for 15 minutes.

Kedgeree james martin

T he noble breakfast dish of kedgeree is a prime example of an Anglo-Indian culinary mash up, with its roots in khichri , a dish of spiced pulses mixed with rice which was already on the menu by the time the Moroccan explorer Ibn Batuta made it to Delhi in the midth century. The fish was a British introduction, as were the hard-boiled eggs. Presumably we would have stuck some black pudding in there as well if Cook had happened across one in the cantonment stores. Lizzie Collingham points out in Curry: a biography that fresh fish was already a staple of the Raj breakfast table, as, she quotes an early 19th century handbook as saying, "in the hot season, fish caught early in the morning would be much deteriorated before the dinner hour. Madhur Jaffrey points out that the wetter end of the kedgeree spectrum is rather like a rice porridge, so it seems unsurprising that this, amongst all local dishes, became popular amongst the colonists. Not only would it have been vaguely familiar, but presumably, "like the local people, they found it … good for invalids or those with hangovers", as Sri Owen puts it in The Rice Book. Hear, hear — there's nothing better after a night on the sauce than a steaming bowl of comforting, lightly spiced rice, silky with butter and strewn with salty, smoky fish and fresh-flavoured herbs; it wakes up your palate and soothes the stomach.

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Like BBC Food. See more kedgeree recipes Serves Serves 6. Food Recipes. Related Recipes. Add all the spices and cook for another minute to release the flavours. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add the eggs and garnish with cayenne and nutmeg if using. If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Kedgeree Mark Hix's Kedgeree serves the rice and sauce separately so you can mix it in yourself. Share Share this with. Serve topped with a knob of butter and wedges of lemon. Add the curry powder and cook for another 3 minutes, stirring constantly. Sweet treats.

Danni Barry's cheat's kedgeree. Kedgeree is an old-school dish of rice and smoked fish, where you poach the fish in milk and shred it to mix through the rice, but my version cuts out a few steps, so I call this cheats kedgeree.

By Mary Berry. Veggie kedgeree By Simon Rimmer. Continue cooking gently and stirring, adding the curry powder and nutmeg. By Rachel Khoo. By James Martin. Preparation time less than 30 mins. Flake the fish into chunky pieces and add these to the pan. See more basmati rice recipes By Karla Zazueta. Cover with a lid and bring to the boil. See more kedgeree recipes Recommended by 74 people. Follow BBC Food. By this time it should have absorbed all the fish liquor.