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Digital Subscriptions > Delicious Magazine > February 2018 > The recipe hall of fame KEDGEREE

The recipe hall of fame KEDGEREE

This month our British cooking expert Debbie Major turns her hand to an Anglo-Indian classic, testing and perfecting the recipe until she finds the definitive version. Then, over the page, she transforms kedgeree into a showstopping pie

How to spice up your kedgeree

Add a little freshly grated ginger, crushed garlic and finely chopped red or green chilli to the sauté pan in step 1 (as with the coulibiac, p50). Fresh or dried curry leaves would make a good addition, too. Vary the herbs: swap parsley for coriander or chives.

Use different spices or make one more dominant than the others. Toasted cumin seeds, black mustard seeds and nigella seeds (also known as kalonji or black onion seeds) all make great additions, and a little sprinkling of garam masala at the end wouldn’t go amiss.

Ring the changes with the smoked fish: freshly poached smoked salmon or smoked cod, hot-smoked salmon, flaked smoked mackerel or trout, cooked and flaked kippers… Or add cooked peeled prawns.

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About Delicious Magazine

The February issue of delicious. brings some cheering warmth into the kitchen with recipes using tropical fruit, Theo Randall’s pasta masterclass and food to make you go ‘mmm’. Fire up the grill for The Unruly Pig’s legendary cheese melt and tuck into Thane Prince’s comfort food classics. Looking ahead in the diary, be sure to treat your loved one to our Valentine’s Day cheesecake and see in the Chinese New Year with proper dim sum.
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