A traditional Anglo-Indian dish was born in the 14th century. The main ingredients are rice, vegetables and smoked haddock. In the last magazine of Delicious.nl I find a version with asparaghus and instead of smoked bacon I prefer smoked salmon.
For 2p, chop and fry 1 onion, 1 leek and 4 garlic cloves. Bake in some sunflower oil. Add 500 grams of of chopped green asparagus(add the heads later) and 1 table spoon of curry powder. Bake and add 120 grams of basmati rice. Add 1 ½ amount (of the cup which you used to measure the amount of rice) of vegetal stock. Stir now and again and cover the pan.
Boil 2 eggs hard. Peel and chop roughly. Chop a handful of fresh parsley.
The kedgeree is ready when the rice is al dente. Add pepper and salt. Serve all together in ‘Victorian’ style.
2 thoughts on “Kedgeree”
het idee alleen een smoked haddock toe te voegen hoe anglo indisch kan iets zijn
Op 28-5-2018 om 18:53 schreef Doc V’s Healthy Kitchen: > WordPress.com > docvshealthykitchen posted: “A traditional Anglo-Indian dish was born > in the 14th century. The main ingredients are rice, vegetables and > smoked haddock. In the last magazine of Delicious.nl I find a version > with asparaghus and instead of smoked bacon I prefer smoked salmon. > For 2p, ” >
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Hi Peter, ik ben altijd verbaasd dat mijn posts ook écht gelezen worden. Hopelijk komen jullie ook nog eens écht proeven hier. Lieve groet, Veerle oftwel DocV