A walk along the beach in the morning is pure joy. Living in a town that has it’s own fishing fleet is a bonus. So let me tell you a little about where I live.
Hastings has had a fishing fleet for over a thousand years, and with the black painted fish-net huts and the boats on the beach gives a distinctive look and feel to the town (as well as Fish!).
Hastings has Britain’s largest beach-launched fishing fleet, which means they are small boats (under 10 metres), limited by tides and are winched back in. In recent years they have been awarded sustainable fishing awards from the Marine Stewardship Council, for their herring and mackerel catch. Other local species such as Dover Sole, Cod, Plaice, Huss etc are all caught from these small boats off the coast.
On Monday, walking back from my Yoga class hungry after exercise, a sign caught my eye. And I knew straight away what I’d be cooking for lunch.
Wherever Kegeree comes from (whether it’s from the original Khichri in India or from Scotland via India), it’s a delicious and nutritious but most of all TASTY dish of fish, eggs and rice. It can be eaten at any time of day, but it does make a great Brunch.
Classic Kedgeree ~
for 2 large portions
- 300g Smoked Haddock
- Butter for frying
- 1 onion, peeled and finely chopped
- 175g long grain rice
- 1 tsp curry powder
- 2 boiled eggs, peeled and roughly chopped
- 2 tbls of parsley (curly is best for this dish), chopped
- ½ tbls lemon juice
- 1 nob of butter to finish
- Salt and pepper to taste
- Gently simmer the haddock in a large pan in water (enough to cover the fish) for 10 minutes
- Drain the fish and keep to one side in a dish with a cover, keep the liquid separate
- Melt the butter in the pan, and fry the onion until translucent
- Add the curry powder and rice and stir well, cook for a minute
- Add the cooking liquid (from the fish), you will need approximately 4 floz / 225 ml, bring the water to a boil, then turn the heat down and simmer for 15 minutes (the rice should be nearly cooked)
- Flake the fish into big chunks and add it to the rice
- Add the chopped egg, the parsley and the extra butter, very gently mix everything into the rice and then cover and continue to cook for another 5 minutes, until all the cooking liquid has evaporated and the rice is thoroughly cooked.
- Season and serve.
Homemade Curry powder ~
- 1 tbls coriander seeds
- ½ tbls cumin seeds
- 1 tsp brown mustard seeds
- 1tsp black peppercorns
- 2 cloves
- 2 cardamom pods
- 2 dried red chillies
- ½ tsp fenugreek seeds
- 1 tsp turmeric powder
Put all the ingredients (except the turmeric powder) in a spice grinder or mill and grind to a fine powder. This amount makes about 3 tablespoons of curry powder. It will keep well in a jar with a tight fitting lid.
Walking along the beach late afternoon is also a pure pleasure 🙂