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Kipper Kedgeree
Kipper Kedgeree
Kipper Kedgeree is a delicious dish that combines smoked fish, rice, and various spices. It's often enjoyed as a breakfast or brunch option. The dish originated in the British colonial era, where it was influenced by Indian cuisine.To make Kipper Kedgeree, you typically start by cooking rice and then adding flaked smoked kippers (a type of herring) to it. The dish is then flavored with a mix of spices like curry powder, turmeric, and cumin. Some variations also include ingredients like boiled eggs, peas, and parsley for added flavor and color.
Ingredients
Method
- Start by cooking the rice according to the package instructions. Set it aside once cooked.
- In a large frying pan or skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
- While the onions and garlic are cooking, remove the skin from the smoked kippers and flake the fish into small pieces.
- Once the onions and garlic are cooked, add the curry powder, turmeric, and cumin to the pan. Stir well to coat the onions and garlic with the spices.
- Add the flaked smoked kippers to the pan and gently stir to combine with the spices. Let it cook for a few minutes until the fish is heated through.
- Next, add the cooked rice to the pan and mix everything together, ensuring the rice is evenly coated with the spices and fish.
- Stir in the frozen peas and continue cooking for another 2-3 minutes until the peas are heated.
- Season with salt and pepper according to your taste, and give it a final stir.
- Serve the Kipper Kedgeree in individual bowls, garnished with chopped hard-boiled eggs and fresh parsley.
Nutrition
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