South Indian style Cuttlefish Kedgeree
Kedgeree is a dish consisting of flaked fish, boiled rice, eggs
and butter. It originated amongst the British colonials in India hence was
introduced to the United Kingdom as a popular breakfast dish in Victorian
times, part of the then fashionable Anglo-Indian cuisine. Here we have modified
the original recipe to feature cuttlefish instead of a regular fish.
Ingredients
Cuttlefish 200gms (cleaned weight, the ink reserved)
Red Onions 1 medium sized
Green Chilli 1
Ginger 20gms
Curry leaves 5 leaves
Lemon ½ a lemon
Mustard seeds ½ teaspoon
Turmeric Powder ½ teaspoon
Butter 50grams
Tomato 1 medium sized
Cream 100ml
Coconut cream 100ml
Coriander leaves 2 sprigs
Oil 20ml
Salt to taste
Basmati rice 200gms
Process
Dice the cuttlefish into approximately ½ inch dices.
Finely chop the red onion
Finely chop the green chilli
Finely chop the ginger
Finely chop the tomato
Boil the Basmati rice
Heat oil in a pan to smoking point
Add the mustard seeds, green chilli, ginger and curry leaves
Let the spices crackle
Add the chopped onion and cook till the onion is translucent
Add salt and turmeric and sauté for two minutes
Add chopped tomatoes and cook for a further two minutes
Add the dices of cuttlefish and cook for a further three
minutes till the cuttlefish is almost cooked.
Add the ink for a deep black colour
Pour over the coconut milk and cream and allow it to simmer
for two minutes
Now add the cooked basmati rice and cook till the kedgeree
is thick and sticky
Finish with butter, chopped coriander leaves and lemon
Serve hot
The Ambrette Restaurants
44 King Street, Margate, Kent CT9 1QE
24 High Street, Rye, East Sussex TN31 7JF
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