Squid Kedgerish

... sort of Kedgeree.

I bagged a couple of good sized squids on Friday night, going cheap and thought it would make a great breakfast!

Squid Kedgerish

Cook some rice or use leftovers.

Boil a couple of eggs.

While the rice is cooking and the eggs boiling, prepare your ingredients:
  • Squid
  • Spring Onions
  • Tomato
  • Oyster Mushrooms
  • Chillies, Ginger & Garlic
  • Spices
  • Fresh Coriander
  • Chilli Sauce* or Condiment
Washed, cleaned and prepared, the squid should be sliced thinly into noodles.

Thinly chop up a few spring onions, mince a clove of garlic, a little ginger, de-seed and chop a chilli.

Once the rice is cooked through and steamed off, drop it into a large skillet with some ghee and fry off ... adding in the squid once the rice is starting to get a little crispy from the frying, along with the oyster mushrooms.

Add spices: turmeric, ground coriander, ground cumin, fenugreek and asafoetida.

Add the ginger, the garlic and the chilli.

Cook through for three or four minutes ...

Just before serving, add in chopped tomato and some fresh chopped coriander.

Serve out and garnish with boiled eggs.

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.