Kedgeree is supposed to be a breakfast food which I always find a bit weird; it has fish in it which is not something I usually fancy in the mornings, nor do I have the time on a weekday to make anything more complicated then porridge. It is, however, something that I enjoy for dinner sometimes, so when I saw the veggie variation in Veg Everyday I thought it would be worth a try.
The recipe was simple enough, roast some vegetables (Hugh suggests aubergines, courgettes and onions) in curry powder until soft, then combine with cooked rice and hard boiled eggs.
For me, there were two problems with the end result: firstly, it was nowhere near curry-y enough. I don't know whether it was that there wasn't enough powder on the actual veg, or the fact that it didn't combine well in to the rice, but it just didn't work. Secondly, was the way he suggested that you cook the rice, which ended up like one sloppy mess (you are supposed to cover the rice by 1cm of water, simmer, then when all the water has nearly evaporated, put the lid on and cook for a further 10 minutes, then leave for 5 minutes at the end); it sounded like too long when I read it, but tempted at the thought of fluffy, separated grains of rice I persisted. Next time I will cook it as I know how! It's actually a real shame because all the other recipes I've cooked from this book have been really enjoyable...nevermind! I think I'll stick to the traditional version next time.
