Oh snap this is a good one!
One of my most favorite fantastic foods ever is Kedegree! What is that, you say? Well I shall tell you.
Kedegree is a dish consisting of mainly rice with flaked in fish and other ingredients eaten often in the UK but thought to have been introduced there from India. It’s an awesome way to take leftovers and turn them into a delicious brunch dish or you can do what I do and make it from scratch when the mood strikes you. My version of Kedegree is a bit different from many of the more traditional ways I’ve seen it cooked but again my own personal recipe for Kedegree sort of came about with a love of eating it so many other times and then simply using whatever I had in my fridge that would suffice for making it. I hope you enjoy it. Make it on one of those days when you just don’t feel like going out for brunch, invite some friends over and open some white wine or serve your favorite beer with it and enjoy hours of delicious fun!
Side note: I used a type of fish, Called Swai (see below for details). My boyfriend and I stumbled upon it in the grocery store one day and fell in love. It’s really affordable and yummy in flavor. We eat tons of fish and discovered it was a great fish for coating in batter and then frying, so we often have tons of fillets in the fridge or freezer. It’s called Swai. You can substitute any white, flaky fish for this one though like Cod, Trout or even Tilapia.
Rice (white or brown) 1 c Boiled eggs 4 (peeled and roughly chopped) Paprika 2 tbsp
Lemon 1 Red onion 1 (diced) Salt + Pepper (to taste)
Fish cutlets 5 Garlic cloves 4 (diced)
Broccoli 1 c (chopped) Curry powder 3 tbsp
Asparagus 1/2 c (chopped) Celery seed 3 tbsp
Bring your h20 to a boil and cook your rice according to the packaging instructions, adding in a few slices of lemon and a 2 or 3 tbsp of curry powder. This might sound odd but I can assure you adding lemon and curry only makes things in life better. 🙂 After it has cooked, set aside and keep warm.
In a saute pan heat some olive oil and throw in your freshly washed and chopped asparagus and broccoli. ( I added a tbsp of butter because it makes everything tastes better ) Add salt and pepper to taste and cover and let cook for 10-15 minutes, occasionally stirring. You want the asparagus and broccoli to become fairly soft.
Add your onions and garlic and let cook for 5 more minutes
Set aside and keep your veggies warm
Rinse and dry your fish. Sprinkle it with salt and pepper to taste and celery seed (I also sprinkled it with a bit of paprika) then heat a saute pan with a little olive oil. Cook on medium heat 4 or 5 mins on both sides or until flaky and fully cooked through.
Mix your rice and veggies by folding them into each other in a large casserole dish to serve it in, it will make it look very pretty and home-style. Flake in your fish and chopped boiled eggs and voila! Your done. Add some parsley or chives or whatever fresh herb you might have on hand that you like a lot.
This dish is super filling, healthy and is perfect for a fun group brunch in your own home. Get out that cork screw and open up some wine or pass around a few cold beers. Now it’s perfect. I hope you enjoyed this recipe because it truly is fantastic.
I would love to hear about your version or food that is just too fantastic not to share.
Side note: Swai fish
In case you were wondering what type of fish swai is, It’s native to South-east Asia, Vietnam, Thailand, Laos and Cambodia. It’s very similar to Catfish and belongs to the Pengasius family, has a sweet mild flavor and takes very well to sauces, frying, broiling and coating with bread crumbs. A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. Not bad. And it’s super affordable in comparison to similar types of fish. So try it!