Cod Kedgeree

Kedgeree is the anglicized version of an Indian lentil & rice dish known as khichari. This dish came to England and Ireland during the British Raj. Colonials posted in India, returned to the Isles with envelopes of spices and mixes, and tried their best to recreate dishes they had enjoyed in India with home grown local ingredients. Traditional Anglo Kedgeree makes good use of left over rice and smoked haddock, but this versatile dish can be eaten hot or cold, for breakfast, lunch or dinner, and other fish can be used such as tuna or salmon. Since this is a comfort dish of ingenuity and availability, I decided to use leftover cod fillets and South Indian Curry Powder. Here's the recipe for my version of Kedgeree:

Cod Kedgeree By Cooking for Kishore

Ingredients

• 2 cups Cooked Basmati
• 1 cup Cooked Cod, flaked
• 1 Tbsp Butter
• 1.5 tsp South Indian Curry Powder
• 1/2 Lemon
• 1 small Red Onion, chopped
• Small Bunch Cilantro or Flat leaf Parsley, chopped
• Salt & Pepper to Taste

Instructions

1. Heat the butter in a pan and add the onions. Cook until soft and brown.
2. Add the curry powder to the onions and stir till fragrant. Add the rice, stir until heated through.
3. Add to the rice mix, the flaked cod and cilantro/parsley and heat through.
4. Turn off the heat, add the lemon juice, salt and pepper, and stir. Garnish with more chopped cilantro/parsley and serve hot, Enjoy!

Yield: 2-4 Servings
Prep Time: 10 mins.

Cook time: 15 mins.
Total time: 25 mins.
Tags: cod kedgeree recipe, kedgeree recipe, irish kedgeree recipe, irish cuisine, khichari recipe, kidgeree recipe