Smoked fish seemed like such an integral ingredient to kedgeree that I really couldn’t imagine it without. Let alone imagine that kedgeree might even be better with pumpkin than smoked fish. At best, I thought, this was a good recipe to have up my sleeve for times when something comforting and substantial is needed for dinner but there isn’t much besides a wedge of pumpkin lurking in the fridge.
When Queen of Kedgeree Kelda Hains (and co-owner of the unsurpassable Nikau Cafe) mentioned pumpkin kedgeree as one of Lois’ recipes that she continues to make, I knew beyond doubt that it was going to be good. But not only is it good, pumpkin kedgeree is delicious. I still love smoked fish kedgeree but there is definitely a place for both.
Pumpkin, onion, and lemon kedgeree (adapted slightly from Lois Daish, Dinner at Home, p. 98)
1 1/2 cups basmati rice
4 tablespoons butter
2 onions, finely diced
4 cloves garlic, finely chopped
750g Crown pumpkin (grey-skinned), deseeded, peeled, and chopped into 1cm pieces
2 tablespoons curry powder
juice of 2 lemons
1/2 cup water
sea salt & freshly ground black pepper
juice of 1 lemon
handful of flat leaf parsley, chopped
Accompaniments to serve with the kedgeree (some, or all of the following):
Unsweetened yoghurt with some chopped fresh mint and black pepper stirred through
Sliced hard boiled eggs
Finely chopped spring onions
A salad of diced tomato, cucumber
To prepare the rice:
Start off by cooking the rice. Rinse the rice in a sieve until the water runs clear. Put into a medium sized saucepan with a lid and add 3 cups of cold water. Bring to the boil and then turn the heat right down to low. With the lid on the pan continue cooking the rice until most of the water has evaporated and there are little ‘tunnels’ on the surface. Turn off the heat and leave the rice on the element with the lid on. Leave for 15 minutes and then turn out into a large bowl and fluff with a fork. Once cool enough use your hands to break up any lumps of rice.
To make the kedgeree:
Melt the butter in a very large frying pan and add the diced onion. Fry gently for 5 minutes or until the onion is translucent. Add the chopped garlic and fry for a couple more minutes. Add the diced pumpkin and sprinkle over the curry powder and continue to fry for another couple of minutes. Squeeze over the lemon juice, add the water and season well with salt and pepper. Lower the heat and cover the pan.
Cook gently until the pumpkin is tender; carefully stir the pumpkin every now and again to ensure it cook evenly. Test a piece of pumpkin to see if it’s ready; it should be soft but still holding its shape. Add the rice to the pan and carefully turn and stir the rice into the curried vegetable mixture until all of the grains are golden. Squeeze over the juice of the remaining lemon, grind over more black pepper and sprinkle with parsley before serving with your chosen condiments.