Cod kedgeree is a great meal. It is a combination of flaked fish, rice and eggs, married together with herbs and spices, and great anytime of the day. There are many variations of this dish. From the traditional use of smoked haddock to the addition of dried fruit. Today’s recipe is a more subtle version, using unsmoked fish with just a hint of spicy heat, and a touch of herbs.
I am exhausted. I have been so busy, I’ve barely had time to relax and enjoy a good meal. I’ve endured mediocre take out meals for the entire week, and by Thursday, my digestive system was completely shot. I promised myself that Sunday would be the day I would eat something from my own kitchen, a meal that was tasty but that was quick to make so that I could rest and relax a little more. Oh, and something that didn’t come out of a plastic container. That meal was spicy crusted cod – delicious.
I grew up eating salt cod in every which way. Over rice with a tasty sauce, for breakfast with avocado and cucumber, fritters, cooked down and spiced up and served on Jamaican hardough bread. But today I would like to share with you my recipe for salt cod fish cakes.
Here’s a great recipe for spice lovers – thai green salt cod curry.
Salt cod is versatile, it can be eaten for breakfast, lunch or dinner and paired with all sorts of flavors. It’s an ingredient used in many parts of the world and in so many ways, so I thought it would be interesting to bring it to you in another way. No cutlery necessary, just serve in a bowl with a pile of rotis and some beer.