Kedgeree
Description
Kedgeree is considered to be of Indian origin. However, it's not that simple. It is said that when India was a British colony, it was the British who added fish to the already existing dish, thus creating kedgeree.
Instructions
- 1
Step 1
1. Boil the eggs for about 10 minutes, peel and chop into small cubes. Finely chop the onion. Place the sea bass into a large container and pour in 400 ml of water. Bring to a boil over medium heat and cook for 5 minutes. Remove the fish from the water—do not discard the water. Peel the sea bass, remove all bones, and manually flake the fillet into small pieces.
- 2
Step 2
2. Add olive oil and curry to a skillet and place over medium heat. Add the onion. Sauté the onion for about 5 minutes until soft but not browned. Add the rice and curry to the skillet and cook for three minutes, stirring well. Pour in the water (in which the perch was boiled) and bring to a boil.
- 3
Step 3
3. Reduce the heat to the lowest setting and cover with a lid. Let it sit for 8 minutes. The rice should absorb almost all of the water. Remove the lid to add the sea bass and peas. Stir, then cover again with the lid. Cook over the lowest heat for 5 minutes, or until the rice has absorbed almost all of the remaining water.
- 4
Step 4
4. If the liquid is absorbed before 5 minutes, add a few more tablespoons of water. Cut the butter into small pieces and add to the kedgeree. Remove the pan from heat, cover with a lid, and let it stand for 4 minutes.
- 5
Step 5
5. Finely chop the parsley and add it to the kedgeree along with the eggs. Mix well but carefully. Season with salt and pepper. Cut the lemon into wedges. Place a portion of kedgeree and a few lemon wedges on each plate. Sprinkle each serving with cayenne pepper.