Kedgeree, Rice with Smoked Fish and Eggs
This is a dish from the Raj. Its origins are supposed to lie in the Scottish regiments in India where, probably an Indian cook would have combined smoked fish with rice and eggs. It is best to use undyed smoked haddock for this dish. The flavour is much more subtle than the bright yellow dyed fish. A Sunday best version of the dish can be prepared using smoked salmon trimmings. I don’t use onions, but many versions do. Serves 2-3 for a hearty breakfast.
1 whole fillet, approximately 250 gm., undyed smoked haddock.
4 hard boiled eggs, chopped coarsely chopped. You can slice and arrange on top.
1 cup, long grain rice, like basmati
1-2 tbs. butter
2 shallots or 1 small onion, chopped (optional)
1 heaped Madras tsp. curry powder
Enough milk to cover the fish
1 bay leaf
6 peppercorns, coarsely crushed
Hard boil the eggs. Place them in a pan of cold water, bring to boil and simmer for 7 minutes. Cool, peel the shells and chop as desired. I do not add white, as I am allergic to it.
Cook the rice as instructed on packet, drain. For basmati, wash, drain and cook in 2 cups of water. See Boiled Rice.
Meanwhile, heat milk in a shallow pan, along with bay leaf and black peppers. Place the fish in it and poach until it is just cooked, approximately 10 minutes.
Drain the fish, keeping the milk for later. Keep fish aside, covered, to keep it warm.
Heat butter in a pan and fry shallots/onions. If you are not using onions, add curry powder and stir fry for 1 minute.
Add 4-5 tbs. of the warmed milk to the onions. This helps to keep the rice moist. Don’t add all the milk, otherwise rice will get sloppy.
Flake the fish while onions are frying, removing any bones that you find.
Fork the cooked rice into a bowl, add the flaked fish and the chopped eggs and the milky curry sauce. Mix gently.
Sprinkle with chopped parsley or coriander and serve warm.