Madagascar – Kedgeree
by Marko Judia
Kedgeree is another taste to try when you visit Madagascar. Madagascar is an island they you can fly to. It’s located on the eastern part of African continent being bordered with Indian ocean. Many visitors do take planes direct from their home airports or east Africa countries’ airports to the island.
Kedgeree cuisine combines rice with smoked haddock at large as well as other ingredients to give a unique taste. The dish represents traditional dishes as it prepared in many homes in the island. Eggs were once neglected because of their scarce but lately many Madagascan have been practicing animal farming, eggs are of plenty.
Let us prepare the cuisine from remote, yet with the taste as of the ones from Madagascar, welcome.
- 1 kg of long grain rice
- 1 kg smoked haddock fillets
- 4 eggs
- 1 clove garlic
- 1 onion
- 1 tablespoon mustard seeds
- 2 tablespoons curry powder
- Prepare onion and garlic by grinning to soft.
- Hard boil eggs, cool and peel shells off.
- Prepare smoked haddock in a oven tray and add cool water to cover it, cook in oven until fish meat simply separates by finger force, remove fish from the soup and flake it.
- Clean rice and cook with the haddock soup to nearly ready, filter of liquid and set aside dry rice. (add water if necessary)
- Using a pan, melt butter over low heat, add onion and garlic mix and cook slowly for about 5 minutes.
- Add mustard seed, curry powder and lemon juice to the pan, mix well. Add rice and mix at fast do that it doesn’t catch up sticky with the pan.
- Cut the eggs into quarters, add to the mixture. Prepare warm boil and transfer the mixture into it. Serve after a while.
- Enjoy the delicious Madagascar taste.
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