Kedgeree

Another remnant of the British Raj traditionally served as a breakfast dish at country houses.

Category: Main Dish

Cuisine: English

Ingredients

Directions

Place the haddock in a saucepan and cover with 600ml (1 pint) of cold water. Bring to a simmer, cover and cook for 8-10 minutes. Drain the fish, reserving the liquid and keep the fish warm. Using the same pan, cook the onion in the butter until softened. Stir in the curry powder and then the rice. Pour in 450ml (3/4 pint) of the reserved fish water, bring to a simmer and cover for 15 minutes or until the rice is cooked. Skin and flake the fish and stir into the rice with the chopped eggs. Serve sprinkled with chopped parsley and a squeeze of lemon juice.

Reviews

☆☆☆☆☆

I added tarragon and the innards of two cardamom pods. And used half fish pie mix half smoked haddock. It was super delicious. Recipe required more of the fish stock than listed. I used about 700ml in the end.

lucyalicewilliams

☆☆☆☆

Easy to do and it tasted absolutely gorgeous.

allisonroderickwebster

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