What did the Americans at the Royal Wedding Eat For Breakfast? Kedgeree
Thanks to Ann Criswell, Editor Emeritus, Houston Chronicle, who found this bit about the royal wedding on CNN. She reports that the Americans who won a trip to London for a week of Royal Wedding festivities were treated to a special English food. Although this is a traditional British breakfast, it comes from colonial India with a nice balance of spicy and smoky flavors. The Americans were puzzled. Where’s the fish? they asked. Take a lesson. Don’t make the fish pieces too small.
makes 6 servings
2 large eggs
6 ounces sole fillet
2 bay leaves
1 cup basmati rice
2 cups water
2 tablespoons butter
a thumb-sized piece of fresh ginger, peeled and grated
1 medium onion, finely chopped
1 clove of garlic, minced
2 tablespoons Madras curry powder
1 tablespoon mustard seeds
2 tomatoes, chopped
juice and zest of 2 lemons
1 cup cilantro, chopped, divided
1 small fresh red chile, seeded and finely chopped
1/2 cup Greek yogurt
Boil the eggs in a saucepan for 10 minutes, then hold under cold running water then peel and set aside. Put the fish and bay leaves in a 10-inch skillet with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from the pan and cool. Break fish into chunks and set aside.
Cook the rice in same saucepan in salted water for about 20 minutes. Melt the butter in the same skillet over a low heat. Add the ginger, onion and garlic. Saute about 5 minutes or until the onion begins to turn gold, then add the curry powder and mustard seeds. Cook 2-3 minutes, stirring, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to the skillet and gently heat through. Add the eggs, most of the cilantro and the chile and stir gently. Place in a warm serving dish. Mix the rest of the cilantro into the yoghurt and serve with the kedgeree.