Vedgeree
Feb.19, 2009, filed under Food/drink
Because Andy Miller has asked for it, and I’m quite proud of this concoction, here is a recipe for our new food of the month: Vegetarian Kedgeree.
This isn’t the traditional Madhur Jaffrey, pre-colonial dish. This is the colonial English breakfast with the fish swapped out. Healthy, tasty, and great for leftovers.
Curry paste:
1 tsp whole cumin seeds
1 tsp whole black onion seeds
1 tsp whole mustard seeds
1 tsp garam masala
1 tsp turmeric
1″ fresh, peeled ginger root
2 – 4 cloves garlic
1 tsp ready-chopped smoked chipotle chilli in oil (I get mine in Morrisons)
2 blocks firm smoked tofu (I use a really nice, very solid variety with herbs and sunflower seeds)
4 – 6 eggs (optional for vegans)
1 large onion
3 cups (not mugs!) Brown basmati rice
Two mugs of frozen peas, thawed in boiling water.
Put eggs on to hard boil. Put the rice onto cook (we use a rice cooker). While they are going toast the seeds and put in a mortar and pestle. Grind. Finely chop the garlic and grate the ginger. Put the toasted spices, the garam masala, the turmeric, the chilli, ginger and garlic in the mortar and pestle with the ground seeds. Pound and grind to a paste, adding a little vegetable oil if necessary.
Finely chop the onion. Chop the tofu into dice.
Once the eggs have boiled (about ten minutes), take them off the heat, crack the shells and cover with cold water. Peel and chop into dice.
Once the rice has cooked, strain (if not using a rice cooker) and keep in the pot with a lid so it stays warm. Put the paste in some hot oil in a large, heavy bottomed pan and cook for about a minute. Add the onions and sweat in the paste. Drain the peas. Add the peas and the tofu and stir until well mixed with the onions and paste. Add the rice and mix thoroughly. Add salt (or soy sauce) and pepper to taste. Fold the chopped egg into the mixture and serve immediately.
Serves 4 – 6. Or possibly two hungry cyclists for dinner plus leftovers for lunch.
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