Wednesday, 4 February 2009
snow event curry
For some reason, blizzard conditions (or 'snow event' as the media has it) do not incline you towards the idea of curry. The wrong kind of heat, perhaps. Stew, soup and dumplings are what you want when the snow falls; toasted teacakes and crumpets and large mugs of hot chcolate with cream and marshmallows (especially if you happen to be 13).
However, curry, or rather kedgeree, was the only idea I could think of that would dispose of the smoked haddock fillet sitting accusingly in the fridge. Never mind the shrieks of the resident man, 'what on earth are you thinking of, kedgeree in a snowstorm? You must be mad,' or the fabulous flakes drifting down outside while mini avalanches slid off the magnolia tree, I got out the haddock and put it into some boiling water. It instantly became the only hot thing in the house and another reason for not cooking kedgeree in arctic weather immediately occurred to me - the necessity of opening a window to let out the pong of cooking fish.
this is my own version which does not conform to any known recipe, but is absolutely delicious
350g smoked haddock, or any other smoked fish, or indeed any fish at all
1 large onion, finely chopped
3-4 cloves of garlic, peeled and finely chopped
all or any of the following: the seeds of 6 cardamom pods, turmeric, cumin seeds, curry leaves, curry powder, in quantities you feel happy with
1 large ripe tomato, chopped
handful of frozen prawns (opt)
handful of parsley, chopped
2 hard boiled eggs (opt), sliced
Heat a pan of water (roughly a pint and half) to boiling point and add the fish. Cook for 7-10mins and drain, reserving the cooking water.
In a large pan, heat the oil and add the chopped onion and fry for a few minutes til translucent. Add the garlic cloves and fry for a further couple of minutes. Add the rice and stir round until it is coated in oil. Add the spices and stir. Add the tomato and then pour in about two ladlefuls of the cooking water and stir round while it bubbles. Keep on adding the water at intervals until the mixture becomes thicker and creamier looking, and the rice is cooked. Add the flaked cooked fish, the prawns and half the parsley and cook for a further 5-10minutes or until all the liquid has all been absorbed. Pile the kedgeree on a large flat dish, decorate with the boiled egg slices and the rest of the parsley and serve.
Posted by hart at 01:20