Smoked Catfish Kedgeree

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

Ingredients

• 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

Direction

1. Wash basmati rice and soak for 15-30 minutes. Discard the water and drain the rice.
2. Heat oil in a large pan. Add chopped onion and gently cook over medium heat for 5 minutes, or until softened and lightly browned.
3. Stir in half of the smoked catfish, then add lemongrass, kaffir lime leaves, curry powder, and turmeric powder, cook for 2-3 minutes.
4. Tip in basmati rice and stir until it is all well coated with the spiced oil.
5. 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.
6. 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.
7. Sprinkle with chopped scallion and serves with lemon wedges.