Sunday, March 31, 2013

Spicy Roasted Eel Kedgeree


If you're not familiar with kedgeree it is a dish that arose from the British Raj, usually incorporating boiled rice, flaked fish, and boiled eggs. I've found most recipes to be somewhat bland for my taste (as someone who loves Asian food, there's not much Asian about most kedgeree) and developed a version this morning that has a little bit more of a punch! Kedgeree is traditionally served for breakfast or High Tea. We served ours with oolong tea for breakfast.

  • 1/2 cup rice
  • 1 cup boiling water
  • 1 TB vegetable oil
  • 1 tsp curry powder
  • 1/4 tsp cinnamon
  • 1 whole dried red pepper
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 small carrot (in honor of the Easter Bunny), diced
  • 1 cup chicken broth
  • 1 3.5 oz can roasted eel (I get mine at the local Korean market)
  • 2 Easter eggs, roughly chopped
  • Salt and freshly ground pepper to taste.
  1. Pour the rice into a bowl large enough to contain the rice and the cup of water.
  2. Pour the boiling water over the rice and cover with a saucer; let sit for 20 minutes.
  3. Heat the oil in a saucepan and stir fry the spices and red pepper for 2 minutes.
  4. Add the garlic, onion, and carrot and saute until soft.
  5. Drain the rice and add to the saucepan.
  6. Saute for 5 minutes.
  7. Add the chicken broth and bring to a boil.
  8. Cover tightly and cook for 25 minutes.
  9. Uncover, add the eel (break the eel up into smaller pieces) and the eggs and heat until warm.
  10. Add salt and pepper.

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