Raj-Era Classic: Kedgeree
This breakfast dish is a holdover from the British Raj. It combines smoked fish with rice and Indian spices, transforming the Scottish dish “Cullen Skink” into something entirely new with the addition of curry powder and eggs.
Ingredients:
300g undyed smoked haddock fillet
250g basmati rice
2 eggs
50g butter
1 onion, finely chopped
1 tbsp mild curry powder
100ml double cream (or a splash of milk)
Small bunch of fresh parsley, chopped
Juice of ½ a lemon
Salt and freshly ground black pepper
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Method:
Place the smoked haddock in a large frying pan, cover with water, and gently poach for 5-7 minutes until just cooked. Remove, reserve the poaching liquid, and flake the fish, discarding skin and bones.
Cook the rice in the reserved poaching liquid according to packet instructions. Drain well.
Meanwhile, hard-boil the eggs for 8-9 minutes. Cool under cold water, peel, and quarter.
Melt the butter in a large pan. Fry the onion until soft. Stir in the curry powder and cook for 1 minute.
Gently fold the cooked, drained rice into the spiced onion mixture. Add the flaked fish, cream (or milk), and most of the parsley. Gently heat through, being careful not to over-stir and break the rice.
Season with lemon juice, salt, and pepper. Gently fold through the quartered eggs.
Serve immediately, garnished with the remaining parsley.