Almost every weekend, I make kedgeree for my husband and myself. Over the years, I've adapted a very basic smoked-fish-and-rice recipe to incorporate healthy eating and "kitchen medicine" for our needs (low fat, high fiber, calcium from whole fish, fish oil, garlic, turmeric, cumin, magnesium).
Tinned ingredients (or Chicken of the sea foil envelopes) Oysters in water Clams in water Shrimps or prawns in water Sardines or Baby Mackerel in water You may substitute or add tuna, salmon, kipper, trout filets, crab, scallops, mussels etc. Dry ingredients brown long grain rice (I like Texmati) Millers' wheat bran from the health food shop (optional) tsp curry powder 1/2 tsp chili (if liked) 1/2 tsp Turmeric dried chives Mrs. Dash mixed herbs (original flavor) Dried Cilantro Fresh ingredients Mushrooms small onion hard boiled egg olive oil garlic (or you can use garlic powder but real fresh garlic juice kills germs) Garnish Imitation caviar (I like the black) or anchovies Black pepper (coarse ground) What to do: 1. Drain the tins, and either freeze the fishy liquid for next time, or use it to cook the rice in. 2. Add turmeric (yellowing color, good for brain) to the rice and water. 3. Add bran "to taste" (which means, as much as you can stand, but it doesn't have a flavor) The rice will take about 30 minutes. Keep an eye on it. Burned gritty rice is worse than soggy fishy rice pudding. 4. Inspect your drained oysters/mussels/clams/crab/shrimp for "veins" (veins are full bowels), bits of shell, body armor. 5. Hard boil your egg and peel. If your dh is really concerned about egg yolk, remove the yolk, cut the white into hollow circles, and pretend it's calamari. 6. Thinly slice onion and lightly fry it. Add mushrooms, and fry them too. Add curry and chilli and fry for 1 minute. 7. Drop fish (except anchovies or caviar), eggs, herbs into the frying pan, add the rice (it should be edible), add herbs. Press or chop garlic on at the last minute. 8. When everything is hot, serve, and garnish with either anchovies or caviar on the side of the plate. Never try to cook anchovies (they turn into disgusting brown mush) or fake caviar (it changes color). You can ring the changes endlessly (but this is the best way of eating sardines!), and if you add some peas, some red/green peppers, some larger prawns and some chicken breast.... you can call it paella!