Apparently the origins of this dish are debatable, some say that it originated in India, some insist that it's Scottish. Despite being a Scot myself I'm inclined to believe the former!
I took inspiration for my version of this dish from a whole lotta places. Firstly I remembered that I'd bookmarked Liz's recipe from a Vegan MoFo post back in '09 and from there I looked at the very fishy recipe she used as a jumping off point. I also checked out Tami's Food Network Friday post over at her blog Vegan Appetite.
Unlike either of Liz or Tami's recipes I decided to use a vegetarian fish product to replace the real fish in this classic British recipe. I have no beef with mock meat products of any kind, I used to love eating fish before I realised how cruel it was and I liked how realistic this was. Nick didn't entirely agree, he actually used to hate both the taste and texture of faux fish so he wasn't quite as into this as I was! I coated the non-nori side of the fish in a mixture of 1TB olive oil, 1 tsp Soy Sauce, 1 tsp Liquid Smoke and 1/4 tsp Smoked Paprika before pulling it apart and frying it in a little olive oil spray until it browned nicely.
For the eggs I took Tami's idea of using tofu and ran with it. I often make McVegans for breakfast at the weekends using this recipe and I used the apple cider vinegar, olive oil & salt marinade from there to coat the tofu before baking for 15 minutes flipping halfway. To make them kinda egg like in shape I used a tablespoon but I'm sure that this is entirely unnecessary, cubed tofu would be fine but if you have a melon baller this is quite fun! I would like to work on this part of the recipe a little more next time as I wasn't entirely satisfied with its eggyness. I forgot to add any black salt despite jotting it down on the piece of paper I had in the kitchen and I would also like to try to create a yolk using The Vegg.
- 180g Vegetarian Cod (prepared as above)
- 150g Tofu (prepared as above)
- 1 TBS Margarine (I used Vitalite, you can use something else but it can't be low fat!)
- 1/2 an Onion, diced
- 1/2 Cup Basmati Rice
- 1 1/8 Cups Water
- 1/2 tsp Curry Powder
- 1/3 Cup Frozen Peas
- 1 TBS Parsley, chopped
- Salt & Black Pepper to taste
- Preheat the oven to Gas Mark 5 / 190C / 375F
- Prepare the tofu (as above)
- Marinade the fish (as above)
- Melt half of the margarine in a saucepan, add onion & cook on a low heat until softened.
- Add rice and curry powder and stir for two minutes
- Pour in the water, bring to the boil, reduce heat & simmer covered for 8 minutes.
- Whilst you're simmering the rice pull apart & fry the fish (see above)
- Stir in the fish and peas, cover and simmer for about 5 more minutes checking occasionally that the rice isn't sticking, if it is stir in a little more water
- Remove from the heat, dot the rice with the remaining margarine & let stand for 4 minutes
- Add the tofu, parsley, salt & pepper. Stir, taste, and adjust seasoning as necessary
- Serve with lemon wedges and mango chutney if that's how you roll (it was not how my family rolled so no mango chutney here!)
I hope everyone's enjoying MoFo and having a good weekend! I'm looking forward to Football Food Sunday tomorrow and contemplating making more Kedgeree for breakfast!