Here’s a dish that is well-known in the UK but maybe a new discovery for US readers. It’s a classic Anglo-Indian recipe dating back either to 13th century India or to the days of the Raj – the British colonisation in the 19th century – depending who you talk to.
Traditionally a hearty breakfast dish, Kedgeree is great anytime. Despite the hint of curry powder my kids wolfed it down.
For four people you’ll need:
- Three boneless Haddock fillets smoked but undyed
- One large Spanish onion
- 1 pint of milk
- 1.5 cups of basmati or long-grain rice
- 1 cup of frozen peas
- 1 tablespoon of mild curry powder
- 1/2 cup of fresh parsley, roughly chopped
- salt and pepper to taste
- large knob of butter
- vegetable oil
First, rinse the rice in bowls of cold water till the starch is removed. Then drain in a sieve and set aside.
Next place the haddock in a large skillet. Add the milk and enough water to cover all the fish on a medium high heat until it comes to the boil. Reduce the heat to low for four minutes then turn off the heat and cover for a further 10 minutes. Remove fish and transfer to a plate. Reserve the liquid. Peel off the skin and flake the fish, taking care to remove any bones.
Sautee the onion in In a large non-stick skillet after heating the oil and butter. When the onion is soft add the curry powder and mix together. Then add the rice and the peas and stir all the ingredients together. Then pour the reserved milk/water over the rice and spread evenly. Bring to a boil then simmer for 15 mins over a low-medium heat.
While the rice is cooking, boil three eggs in water for five minutes – no longer. Remove the eggs and plunge in a bowl of cold water for two minutes. Then peel the shells and chop the eggs.
Add the eggs and fish to the cooked rice and mix well together. Garnish with roughly chopped parsley.