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Scottish Kedgeree
Scottish Kedgeree is a traditional Scottish recipe for a classic starter or breakfast dish of lightly-curried smoked haddock and eggs served on a base of boiled rice. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Kedgeree.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesScottish Recipes
It's often forgotten that in the early days of the British Raji in India, there were as many Scotsmen as Englishmen there. As a result, curried dishes, particularly fish dishes, are as much part of Scottish as English culture.
Ingredients:
175g long-grain rice, washed and drained
350g smoked haddock
2 hard-boiled eggs
120g butter
60g raisins
1 tsp curry powder
4 tbsp single cream
salt and freshly-ground black pepper, to taste
freshly-chopped parsley, to garnish
Method:
Bring a pan of salted water to a boil, add the rice and cook for about 20 to 25 minutes, or until just tender. Drain the rice then set aside to keep warm.
Bring a pan of half milk and half water to a boil, add the haddock and poach for about 15 minutes, or until just tender. Drain the fish then flake the meat, removing any skin and bones.
Chop the hard-boiled eggs then melt the butter in a pan and add the eggs, flaked fish and raisins. Scatter over the curry powder, stir to combine and fry gently until the ingredients are heated through.
Add the cream and cook for 2 minutes. Adjust the seasonings to taste then take off the heat.
Arrange the rice on a serving dish and spoon over the curried fish mixture. Garnish with the chopped parsley and serve.
