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.
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* Or fill-in-the-blank-Indian: take vindaloo, for instance. That fine, subcontinental-sounding term comes from the Portuguese phrase for garlic wine.
BUILDING A 1:1 BALUN
4 years ago
4 comments:
No fish for breakfast for this kid. My breakfast foods tend to be of the landlocked variety.
Mrs. Hudson would be pleased.
I have always wanted to try that, but so far convincing Stingray smoked fish for breakfast is a good idea has not come to pass.
Then try it with tuna in olive oil! I'm partial to a pricy brand (Cento), but if New Mexico is like Texas, you have more tuna-in-oil options than we do up here. C'mon, a rich, salty meat, how is that not breakfast fare?
(One of my fave quick meals is microwaved rice with tuna. Plain brown rice with the Bumblebee "Spicy Thai" makes a fine lunch -- better with some microwaved fresh-frozen greens)
I would use fresh Roma tomatoes or quartered cherry tomatoes; the big conventional one I used got a bit...slick. I probably should have deseeded it more assiduously. For me, the Worcestershire really pulled it together. Tam is a much bigger fan of smoked salmon and dug right in without it.
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