Wednesday, February 1, 2012

Kedegree- Rice Pilaf with Cod

Kedegree is a dish that was brought back to the United Kingdom by returning colonials from India during Victorian times.  This is a dish that can be enjoyed for breakfast (traditional), brunch, lunch or dinner. It's basically a curried rice with some flaky white fish and boiled eggs. It's a wonderful one pot dish.  My kids absolutely fell in love with the fish preparation. I decided to lightly coat my fish and make them into crispy cod nuggets.  I think you will be seeing some cod nugget recipes coming soon because that was a major hit.  This dish would go lovely with some poppadoms, chutneys or raitas.  I used leftover rice for the dish, probably not the traditional way to prepare the dish... but I always like to bend the rules a bit when I'm in the kitchen.

5-6 cups of cooked rice (see note)
1 medium onion sliced or chopped
1-2 green chilies chopped
1 red bell pepper or sweet chili chopped
10-12 curry leaves
1/2 cup of frozen peas
1 tsp of cumin seeds
1 tsp of coriander seeds
1Tbs of butter
Salt to taste
red chili flakes to taste
1/2 Tbs of ginger minced or grated
2-3 cloves of garlic minced or grated
1/2 cup of diced fresh tomatoes 1/2 lb of fresh fillet cod, haddock
1/2 cup of flour
1tsp of seasoning salt (I used Lawry's)
black pepper to taste
canola oil
5 boiled eggs quartered

Notes:  You can use any rice you like for this dish. I prefer brown basmati rice so that's what I used. I also like to use leftover rice since cold rice works well when you prepared pilaf/fried rice.

Prepare your fish by cutting into 1 inch cubes.  Then mix the flour, seasoning salt and black pepper and coat your fish well.  Pan fry the fish in 1Tbs of canola oil until cooked and browned on all sides. Set fish aside until later.
Crush your coriander and cumin seeds coarsely.  I used a mortar and pestle to do this. Then add 1Tbs of canola oil into the pan and add the crushed seeds.  Allow seeds to become fragrant for 30 seconds. Then add the onions, chilies and curry leaves. Fry for 2-3 minutes.
 Next add your grated ginger and garlic and chili flakes. Fry for another 2-3 minutes.  Finally add your diced tomatoes and frozen green peas. Cook for another 1-2 minutes.

Add the cold rice to the pan and one Tbs of butter or margarine. Make sure you loosen the rice up with your fingers to make sure the rice is not in clumps.   Fry all ingredients together for a few minutes. Taste for salt and seasoning.   Place boiled eggs and the fried cod pieces over rice and serve.


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