Sunday, 3 March 2019
Brunch at home - Kedgeree
Today I cooked something I have never cooked before in my life! I made kedgeree!
And even better, I am happy to report it was a terrific success!
Not pictured are the eggs, fish and rice (I used wild rice, some recipes say basmati). I set the eggs and rice cooking while I chopped and prepped everything else. The fish was left over in the fridge from the previous eve's barbecuing so I just needed to flake by lightly forking and we were good to go.
I melted the butter in a pan, Kerrygold of course. I then added the onions and cooked them down until they were soft and succulent, and nicely browned. To this, I added the cherry tomatoes and allowed them to cook down a little too. Next I added the ginger and garlic, and then the all important CURRY POWDER.
Curry Powder is a vital component. Kedgeree is a British Indian dish which originated in Britain from the time that India was part of the British Empire. While eating it, I felt the eggs made it breakfasty, while the curry felt like lunch. Hence it is a great brunch dish in my opinion!
To the lovely flavoursome mix of veg etc I added the rice, eggs and flaked fish. And that was it! How simple was that. And satisfying - almost therapeutic - while cooking. All that chopping, adding, stirring felt great!
You guys!!! I made kedgeree!!
It tasted amazing. I was so happy with how it turned out.