I made kedgeree this morning, a bit of Anglo-Indian brekky right out of Sherlock Holmes. Rice, hard-boiled egg, tomato, and fish. Really should have a little onion, which I lacked; but I cheated with chives instead.
Pretty good, though I used smoked salmon and it's plenty strong. Seasoning? Some curry for the rice, plus freeze-dried chives; a pat of butter and a shake of sumac (instead of a lemon wedge) before serving; at table, another Anglo-Indian* standard, Worcestershire sauce.
Next time, more egg and less tomato, I think.
* Or fill-in-the-blank-Indian: take vindaloo, for instance. That fine, subcontinental-sounding term comes from the Portuguese phrase for garlic wine.
INDIANAPOLIS HAMFEST, 2015
1 month ago