I have quite a few of Nigella’s Cook books and I have to say, I do use quite a bit. I love her recipes as most are simple and easy to make.
Kedgeree is a rice dish said to have originated from India then brought to England by soldiers that were stationed there and developed a taste for the spices. It is a breakfast dish and was popular back in the day when there were no refrigeration and leftovers were used. It is a hearty but light dish to have so it can be easily eaten for dinner as well. Just like we did.
I have seen this cooked many times on TV and have been wanting to make it. This week seemed like the perfect opportunity. I found three different versions in three of my cookbooks. I opted for Nigella’s version though I did add extra ingredients to it. It was the easiest and had ingredients that I liked.
- 45g unsalted butter
- 1 tsp oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1 tbl curry powder
- 225g basmati rice
- 1/4 cup sultanas
- 1 can tuna
- 4 hard boiled eggs, quartered
- Melt butter in a heavy saucepan with a tight fitting lid. Add oil to stop it from burning
- Soften the onion and add the spices, then keep cooking till the onion is slightly translucent
- Add the rice and stir with a wooden spoon so that it’s all well coated.
- Pour in 500ml water. Stir then cover
- Turn off the heat, remove the lid, cover the pan with a tea towel and then replace the lid
- Add the tuna and gently flake it with a fork.
- Add the eggs, sultanas and lemon juice and zest of half of the lemon
- Gently mix
- To serve, serve on a large plate with wedges of the other half of the lemon.