Wednesday, 26 September 2012
Very lazy kedgeree
You need a cast iron casserole - or other heavy saucepan with lid - basically it has to go from hob to oven, and be covered without any harm coming to it.
rice (I used basmati)
curry powder of your choice (I used organic balti mix)
veg - I used spring onions, endame beans and mushrooms - was going to include spinach before the end, but forgot
1. Put rice in casserole, mix in curry powder/paste and cover with enough cold water to cover + about 1.5 cms above.
2. When it comes to the boil add chopped veg over the rice.
3. Place fish on the top. The water/stock should still be slopping about at least half way up the fish fillets (unless you have really stuck shed loads of veg in, in which case perhaps just below the fish). Cover, transfer to oven. Leave in oven for 20 minutes at least.
4. If adding soft greens (eg. spinach or frozen peas) add them 10ish minutes before serving)
Measurements are vague - timings are vague - as long as you get it to boiling before putting in warm oven, and as long as you leave it long enough this really is a very very easy, forgiving dinner. Obv, if you want proper kedgeree you use cooked rice, a more complex spicing mixture and cooking processes .. oh, and some boiled eggs. But - I was busy, and I loved it.