For some reason freezing cold weather calls for curry. I dunno why, it just does.
I had been eyeing up this kedgeree recipe for awhile, and I admit it’s not technically curry per se, it does have the flavours I thought I might be looking for…. and it has fish.
As always, I’ve doctored the recipe and made it using what my pantry holds and what my tastebuds crave.
I even renamed it to suit my amusement.
My version was definitely a creamier rice concoction, I couldn’t bring myself to chuck out 2 cups of milk, and I do see the appeal for the rice to be more dry + fluffy.
I’ll try it one day on Dad using only fish stock and we’ll see what happens.
Side note: For some reason frozen peas are calling out my name to be added to the rice. I hate frozen peas (but I will eat them if the need arises).
Curried Fish Rice
2 cod fillet, thawed if frozen
2 small onion, chopped
2 cloves garlic, sliced
1 tsp curry powder
1 cup long grain rice
1-2 cups water or fish stock
2 heaped tbsp butter
3 hard boiled eggs, quartered
chopped fresh curly parsley
lime/lemon wedges (optional)
Turn the oven on 190C/375F.
Place the fish in a saucepan. Add milk enough to cover and simmer gently on low heat [don’t let it boil] until cooked and starts to pull off the skin. About 10 minutes. Take the fish out of the saucepan and keep the milk aside for later. Peel off and discard the skin, if needed, and separate the fish into large chunks. Set aside.
In an ovenproof pan , heat the oil and 1 Tbsp butter in medium-low heat.
Add the garlic and fry until just golden.
Add the chopped onion and fry gently in low to medium heat until translucent.
Add the curry powder in the pan and stir in the onions for a few seconds.
Add the rice and keep stirring for 1 minute.
To the fish poaching milk, add hot water to top up to ~2 1/2 to 3 cups and add to rice.
Keeping the heat to low-medium, cook for about ten minutes.
Keep checking every 2-3 minutes and stir gently making sure that the mixture doesn’t get too dry.
If it gets dry, add 1/4 to 1/2 cup of water/stock at a time. You have to judge this carefully as you don’t want too much water on the rice.
After the 10 minutes, the rice should look nearly cooked with slightly creamy sauce consistency, take the pan off the heat.
Add the fish flakes in the pan and 1 tbsp of butter and stir through the rice gently. Top with hardboiled egg slices.
Cover the pan with lid and place in the oven.
Cook for 20-25 minutes or until the rice is nice and fluffy.
Sprinkle with parsley and a squeeze of lime or lemon, if desired.