A Purim seudah is a special occasion and deserves some special recipes.
Kedgeree is an Anglo- Indian dish that was created during the Empire – like Coronation Chicken, Mulligatawny soup, and chutneys. It makes a small quantity of fish go a long way and can be kept warm on a hot plate making it ideal for a hot main course as part of a buffet selection.
The combination of exotic Eastern spices and the simple Western ingredients of eggs and fish give this dish its unique appeal. This is my own version using salmon and red onions with a spice of cumin, coriander and curry powder.
I have combined the cooking together not only to make it quicker to prepare, but also to reduce the number of pots and pans – after all, who likes washing up!
Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 6 people
Ingredients:450g Fresh salmon – skinned and cubed
300g Smoked cod – skinned and cubed
2 red onions – skinned and roughly chopped
2 tablespoons –olive oil
2 tablespoons – mild curry powder
1 teaspoon – dried cumin
1 teaspoon - dried coriander
450g Basmati rice
1200ml Vegetable stock
3 hard boiled eggs – shelled and roughly chopped
250g peas - cooked
Salt and freshly ground black pepper
For the Garnish
Bunch of chives – snipped into 2cm lengths
Method1) Heat the oil in a large saucepan.
2) Add the chopped onion, mild curry powder, and cumin, coriander and sauté for 5 minutes until softened.
3) Add the rice and stock. Bring to the boil and simmer for 5 minutes. Add the fish and season well. Continue to cook for a further 10 minutes or until the fish and rice is cooked.
4) Stir in the chopped egg, and peas and mix well.
To serve: Place a generous helping of kedgeree on a warmed plate together with chopped chives.