Kedgeree (British/East Indian)

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Kedgeree is a British/East Indian version of Cajun Jambalaya, and Jambalaya is an American version of Spanish Paella. The most important item needed for this dish is a cast iron pot your God Mother gave you. Other than that, the deal is, when you cook rice in a stock, add meat and fish, spices and veggies you get a great meal. The Italians call theirs Risotto alla pescatora. It’s all pretty close to almost nearly the same ingredients, only the herbs and spices are regional.

The traditional British dish has smoked haddock. You can substitute any local while fish or even use Salmon. The main signature is the curry, turmeric, bay leaf and coriander (aka cilantro).

Meat
½ lb. or more Alaskan Cod

Mirepoix
1 onion – chopped

Vegetables
1 clove garlic – minced
½ cup peas
2 cups long grain rice or basmati (some use brown rice)
½ lemon juice
3 chopped green onions (scallions)

Sauce
1 dash white wine
4 cups chicken stock

Seasoning/Herbs/Oil
Salt and Pepper
3 TBSP butter
2 bay leaves (East Indians use a lot of bay leaf in their dishes)
1 Tbsp Curry powder
1 tsp Tumeric

Not in this dish but usually added:
Cilantro, Parsley, hard-boiled egg quartered

Serves 2, maybe 3

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In a large Dutch oven melt 2 Tbsps butter and sauté onions, garlic, bay leaf and peas. Add the curry, turmeric, salt and pepper and mix well.

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Add the rice and sauté two minutes. Add a dash of white wine. Add any water from the fish. Add the chicken stock. At this point you would also add the parsley and cilantro. Mix well, bring the rice to a boil and cook on simmer from about ten minutes.

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When the rice absorbs the fluids, add the remaining butter and slice the fish into cubes and place on top of the rice then add the lemon to the top of the fish.

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Check the rice to see if it needs more fluid. Watch the rice, when it has absorbed the fluid and is soft, gently fold the fish into the dish. Immediately serve while hot and add the egg as garnish.

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