When I was younger there were a few staples that my mum used to cook for my family of six. Her specialties were the usual roasts, pork and apple casserole and bangers and mash...
One dish that she used to make has fallen out of fashion, but remains a classic - kedgeree.
This is a recipe that experiments a bit with tradition, using simple Thai ingredients to add a bit of edge to the usual curry flavour. It's traditionally a breakfast dish, but works just as well as an evening filler. Just remember to keep the windows open as you cook it!
Ingredients (serves 2):
200g smoked haddock fillets
2 hard boiled eggs, roughly chopped
A few knobs of butter
Fresh coriander - stalks chopped, leaves for garnish
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp of lemon grass, sliced
1 small red chilli, chopped
1 garlic clove, chopped
1cm ginger, chopped
2 cups of rice
1 tsp fish sauce
1. Place the fish in a saucepan and add 3/4 pint of cold water, bring to the boil and then reduce the heat and allow to simmer for 8 minutes with the lid on.
2. After the 8 minutes, pour the liquid into a jug, remove the fish and wrap in foil. In the same pan add a knob of butter, a splash of olive oil, coriander stems, lemongrass and chilli. Give this a few minutes and add the spices, ginger and garlic.
3. Now you're ready to add the rice. Treat it like a risotto and coat the rice in the buttery, fragrant herb and spice mix.
4. Pour the liquid reserved from cooking the fish into the rice mix and leave to simmer with the lid on until all the liquid has been absorbed and the rice is cooked (if needs be add more water).
5. Next flake in the fish (skin removed), the eggs, a couple of knobs of butter and the fish sauce - mix and season to taste.
6. Garnish with the coriander leaves (and more chilli if you fancy).