Smoked catfish kedgeree with an Indonesian twist.
Kedgeree is a melting pot of Anglo-Indian flavors, with flaked smoky fish and hard-boiled eggs sitting alongside rich and comforting spiced rice. When the dish left the subcontinent and passed between cultures, the recipe is re-inscribed and a new name bestowed. While rice remained the basis of the dish, hard-boiled eggs were added and lentils were replaced with flaked smoked haddock
Smoked Catfish Kedgeree
- 500g basmati rice
- 2 tablespoons coconut oil
- 1 small onion, finely chopped
- 1 lemongrass, white part only
- 2 kaffir lime leaves
- 300g smoked catfish,
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- salt and pepper to taste
- hard-boiled eggs to serve
- scallion to serve
- Wash basmati rice and soak for 15-30 minutes. Discard the water and drain the rice.
- Heat oil in a large pan. Add chopped onion and gently cook over medium heat for 5 minutes, or until softened and lightly browned.
- Stir in half of the smoked catfish, then add lemongrass, kaffir lime leaves, curry powder, and turmeric powder, cook for 2-3 minutes.
- Tip in basmati rice and stir until it is all well coated with the spiced oil.
- Pour in water or fish stock, add 1/2 tsp salt, and 1/4 tsp freshly ground pepper. Bring to boil, then stir in the rice once so it doesn’t stick to the bottom of the pan. Cover the pan with a fitting-lid, reduce the heat to low, and cook gently for 13-15 minutes.
- Turn off the heat, uncover the rice, and fluff the rice with a fork. Add the rest of the smoked catfish and chopped eggs. Cover again, and return to heat for 2-3 minutes, until the fish heated through.
- Sprinkle with chopped scallion and serves with lemon wedges.