This little effort started life as Lettie Leek’s Smoked Fish and Leek Rice, a recipe flyer collected from New World Supermarket as part of their ‘Little Garden’ promotion of Late 2020. It is basically just another kedgeree, but it is sufficiently different from my standard kedgeree recipe to stand on its own. Quick and easy; just remember to boil the rice in good time, because it needs to be cold.
Ingredients.
2 cups cooked long grain rice.
3 eggs, hardboiled, shelled, sliced in half lengthways.
1 310g can smoked fish.
Juice and zest of a lemon.
1 leek, trimmed, washed and sliced thinly.
3 cloves garlic, peeled, sliced.
¼ cup olive oil.
2 tsp black mustard seed.
1 tblsp [or to taste] curry powder.
1 cup frozen peas, thawed.
1 spring onion, finely chopped, for garnish.
Preparation.
- Boil the rice in salted water, sparge and drain. Transfer to a bowl and allow to cool. Do this the night before.
- Boil the eggs for 7-8 minutes, allow to cool, remove the shells and set aside.
- Open the can of fish, and drain the liquor into a small bowl, add the lemon juice and zest and about ½ cup of water. Set aside.
- Break the meat up and set aside.
- Prepare the leek and garlic, mix together in a small bowl and set aside.
- Prepare the spring onion and set aside.
Method.
In a sauté pan, heat the oil over a medium flame and fry the mustard seed until beginning to pop, then add the leek and garlic: sauté for 4-5 minutes until soft. Add the curry powder and stir fry for 1 minute then add the liquor mixture.
Chow around until well mixed then stir in the rice, fish and the peas. Chow around gently until thoroughly and uniformly hot then sprinkle with the spring onion. Cut the eggs in half and press into the mixture and serve immediately.
Serves: 2.
Poddimok 