We’re currently trying Baby Led Weaning with Arthur so I’m looking for more and more dishes that we can eat as a family, I had pretty much forgotten all about Kedgeree but it’s a great way to introduce strong flavours like smoked fish and curry powder for a baby.
700g Smoked fish (we used haddock) make sure you buy fish without the dye.
110g unsalted butter
1 onion diced
1 Tablespoon curry powder
225ml long grain rice (use a jug to measure)
4 eggs hard boiled and chopped
2 Tablespoons flat parsley chopped
Juice of 1/2 a lemon
Handful of frozen peas
First place the fish in a saucepan and cover with 570 ml of cold water. Bring to the boil then lower the heat and simmer gently for about 8 minutes. Drain off the water into a measuring jug and reserve, you will need this for the rice. Transfer the fish into a dish, cover with foil and keep it warm.
Melt 50g of the butter and soften the onion in it for 5 minutes. Stir in the curry powder, cook for half a minute, then stir in the rice and add 450 ml of the fishy cooking water. Stir once then, when it comes up to simmering point, cover with a lid and cook, very gently, for 15 minutes or until the rice is tender.
When the rice has been cooking for 10 minutes pop the peas into the pan, flake the fish into bite size chunks. When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 50 g of butter, stir well and serve.
This dish went down very well, it served Myself, Mini Gourmand and Baby Gourmand with a portion left over for my lunch the next day.