The noble breakfast dish is a prime example of an Anglo-Indian culinary mash up, with its roots in Indian khichdi, a dish of spiced pulses mixed with rice.
The fish was a British introduction, as were the hard-boiled eggs. Despite what many modern chefs seem to believe, old-fashioned Indian curry powder is an absolute must here. Salmon, scallops, mackerel – even prawns, all seem wrong to me: the fish should be white, smoked, and sustainable.
1. Wash the rice briefly under running water and then put it in a large pan and cover with cold water. Leave for at least half an hour.
2. Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with 585ml fresh water. ( For 1 glass of rice = 2 glass of water)
3. Bring to the boil, and give it a good stir. Cover tightly and turn the heat down very low. Cook for 25 minutes then take off the heat – don't take the lid off! – and place on a wet tea towel. Leave for five minutes then fork through to fluff up.
4. Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat, and cover with boiling water. Allow to sit for 10 minutes, then take out of the water and, when cool enough to handle, pull the skin off and break into large flakes.
5. Melt the butter in a large frying pan over a low heat, and add the onion. Fry gently until softened, then stir in the chilli, cardamom pods and curry powder. Cook for a couple of minutes, then tip in the rice and stir to coat. Add the fish flakes and heat through. Taste and season.
6. Put the eggs on top, scatter with chives and coriander, and serve with slices of lemon to squeeze over.
The fish was a British introduction, as were the hard-boiled eggs. Despite what many modern chefs seem to believe, old-fashioned Indian curry powder is an absolute must here. Salmon, scallops, mackerel – even prawns, all seem wrong to me: the fish should be white, smoked, and sustainable.
Serves 4
- 450g basmati rice
- 500g smoked haddock/ Salmon/ your favourite fish
- 120g butter
- 1 large onion, finely chopped
- 1 green chilli, deseeded and cut into thin rings
- 2 crushed cardamom pods
- 1 tbsp curry powder
- 2 hard-boiled eggs, peeled and cut in half
- Small handful chives, chopped
- ½ lemon, cut into 4 wedges
- Small bunch of coriander, chopped
- If you like to add vegetables you can do so along with onion (step 5)
1. Wash the rice briefly under running water and then put it in a large pan and cover with cold water. Leave for at least half an hour.
2. Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with 585ml fresh water. ( For 1 glass of rice = 2 glass of water)
3. Bring to the boil, and give it a good stir. Cover tightly and turn the heat down very low. Cook for 25 minutes then take off the heat – don't take the lid off! – and place on a wet tea towel. Leave for five minutes then fork through to fluff up.
4. Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat, and cover with boiling water. Allow to sit for 10 minutes, then take out of the water and, when cool enough to handle, pull the skin off and break into large flakes.
5. Melt the butter in a large frying pan over a low heat, and add the onion. Fry gently until softened, then stir in the chilli, cardamom pods and curry powder. Cook for a couple of minutes, then tip in the rice and stir to coat. Add the fish flakes and heat through. Taste and season.
6. Put the eggs on top, scatter with chives and coriander, and serve with slices of lemon to squeeze over.
No comments:
Post a Comment