OT - Another NYT Home Run

CTMike

Today’s email had a recipe for Kedgeree - a West Indian Seafood Curry. I had to pick up some Jamaican style curry powder -we had everything else on hand. 

The curry powder is bloomed in EVOO, and then the red onion is added and cooked down. 

The basmati rice is added and toasted for a minute or so. 

Next the coconut milk is brought to a boil, covered and reduced to a simmer for 5 minutes. 

The cod chunks and peas are added and simmered for another 8-10 minutes. 

Garnished with raw red onion, scallions, some soft boiled eggs, and a couple squeezes of lime juice. 

Highly recommend. 

buzd504

Yep that looks good, and I assume one could omit/replace the peas.

Where does one find Jamaican style curry powder?

CTMike

buzd504 said:

Yep that looks good, and I assume one could omit/replace the peas.

Where does one find Jamaican style curry powder?

My local Stop & Shop (grocery chain in New England) had two different brands of it in the International food aisle. 

dbCooper

Looks great.  Those eggs alone are worth a like.  I snagged the recipe . . .

Total Time

45 minutes

Prep Time

10 minutes

Cook Time

35 minutes

Rating

5

Rice plumped in spiced coconut milk, delicate steamed cod and fudgy egg yolks unite in this tropical take on kedgeree. A British derivative of South Asia’s ever popular khichdi, kedgeree keeps the golden spiced rice and swaps lentils for fish in a dish that’s one of many culinary byproducts of England’s former colonization of India. This interpretation begs for yet another leap across the ocean to the West Indies, where coconuts, scallions and curry abound. Traditionally, kedgeree calls for smoked haddock, but fresh cod is milder and requires less preparation, saving cleanup time. Salting the cod ahead of time lightly cures it, enhancing flavor and texture and giving a nod to salt cod, a popular ingredient in the West Indies. 

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Ingredients

Yield:4 servings

• ¾pound cod fillets, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1cup basmati rice
• 1medium red onion, thinly sliced
• 2tablespoons extra-virgin olive oil
• 1tablespoon curry powder, preferably Caribbean
• 1cup unsweetened coconut milk
• ½cup frozen peas
• 2large eggs
• Thinly sliced scallions and lime wedges, for garnishing

Your first order gets $20 off and free delivery.

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Ingredient Substitution Guide

Preparation

1. Step 1

   Season the cod generously with salt and pepper on all sides. Refrigerate until ready to use.

2. Step 2

   Rinse the rice until the water runs clear. Drain and set aside.

3. Step 3

   Reserve a small handful of onion for garnishing. Heat a large sauté pan or high-sided skillet over medium. Add the olive oil and swirl to coat the pan. Add the curry powder and allow to bloom in the oil, stirring, for 15 seconds, then add the onion and season with salt and pepper. Cook, stirring often, for 4 to 5 minutes, until softened with some golden brown edges.

4. Step 4

   Add the rice and stir for 1 minute, until thoroughly coated in the spice mixture and toasted. Stir in the coconut milk and ¾ cup water and bring to a boil. Season with salt and pepper, cover, adjust heat to low and simmer for 5 minutes.

5. Step 5

   Add the cod in a single layer followed by the frozen peas. Cover and cook for 8 to 10 minutes, until all the liquid is absorbed and the cod is just cooked through. Turn off the heat and let steam for 5 minutes.

6. Step 6

   While the rice steams, boil the eggs: Bring a small pot of water to a boil. Gently lower the eggs into the water, adjust heat to maintain a simmer and simmer for 9 minutes. Run under cold water, peel and quarter the eggs.

7. Step 7

   Fluff the rice with a fork. Garnish with the jammy eggs, sliced scallions, reserved red onions and a generous squeeze of lime juice.

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Notes

Read 3 community notes

buzd504

CTMike said:

buzd504 said:

Yep that looks good, and I assume one could omit/replace the peas.

Where does one find Jamaican style curry powder?

My local Stop & Shop (grocery chain in New England) had two different brands of it in the International food aisle. 

thanks

caliking

Looks delicious, Mike!

Fun fact= back in the day, British aristocrat-type folks would often serve kedgeree after a morning hunt, to show that they had some connection to travels in India.

Ozzie_Isaac

caliking said:

Looks delicious, Mike!

Fun fact= back in the day, British aristocrat-type folks would often serve kedgeree after a morning hunt, to show that they had some connection to travels in India.

Ah, the original “I have {insert ethnicity} friend” type showboating.

Colonialism, am I right?

Ozzie_Isaac

Here is a pretty interesting video from a current YouTube favorite of mine:

https://youtu.be/zt10iMRWg20?si=Ifg4G-hnTq4k5ypV