… some don't. I'm a drizzle
kinda gal. There's definitely moisture in the Kedgeree but, as a hat
tipping to its Indian roots, I thought I'd add a sauce which is
admittedly Malaysian - hey it's near enough next door - what's 2,000
miles or so these days.
It's all about balance and personal taste. You'll notice that
there's no salt and black pepper included in the Kedgeree recipe –
for a reason – there's salt in the fish and the curry and coriander
provide the spice hit, add black pepper to your own taste. The rice
and the egg balance the saltiness of the fish – now for the sweet
hit.
Rendang
Sauce
100
ml coconut cream
50ml
water
3
tsp brown sugar
2
tsp curry powder
(I
used mild)
1
tbsp kecap manis
(also
known as sweet soy sauce)
Combine
all the ingredients in a saucepan over a low heat and
serve.
It's
up to you what you do
You
can make the sauce ahead and re-heat.
This is my solution for those who like a sauce and another for
your “really useful” quick and easy sauce recipe repertoire –
blimey try saying that when you've had a cup of gin!
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