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What did the Americans at the Royal Wedding Eat For Breakfast? Kedgeree

By on April 24, 2011
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.

Kedgeree

makes 6 servings 

2 large eggs 
6 ounces sole fillet
2 bay leaves
1 cup basmati rice
2 cups water
sea salt
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.





Linda Eckhardt

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

One Comment

  1. Linda Eckhardt

    Linda Eckhardt

    April 24, 2011 at 12:55 pm

    yum

    Reply

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