Kedgeree is a traditional Anglo-Indian recipe for a classic breakfast dish of haddock and rice in a curried milk base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Kedgeree.
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Ingredients:
350g smoked herring (or smoked haddock or smoked mackerel) — traditionally Finnan haddie is used
900ml milk
1 onion, chopped
1 garlic clove, chopped
5 tbsp olive oil, plus a little extra
1 tsp curry powder
1/2 tsp turmeric
225g basmati rice, washed
4 large eggs
1 bunch flat-leaf parsley, leaves only, washed and chopped
pinch each of salt and freshly ground black pepper
Method:
Lay the haddock in a large pan and cover three-quarters of the way up with milk. Bring to the boil and poach for 5–6 minutes.
Meanwhile, in a frying pan, gently cook the onion and garlic for 10 minutes in half the oil. Add the spices and fry for 5 minutes then remove the fish from the milk, add the fried onions and spices and stir in the rice. Cover the pan, lower the heat and cook, stirring, until the liquid is absorbed.
Put the eggs in a pan with a lid and cover with cold water. Bring to the boil and simmer for 4 minutes. Rinse under cold water, peel, then halve. Flake the haddock into good-sized pieces, removing skin and bones, then stir into the rice.
Remove the pan from the heat, stir in cream, add parsley and salt and pepper to taste, then serve.
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