Preparing Kedgeree is quick and easy

Preparing Kedgeree is quick and easy

  The origin of kedgeree as a breakfast dish of medieval India, a mixture of rice with beans, is sketched in chapter three. It was perhaps the British who first took to eating fish with it. Kedgeree in England is still the ‘mess of re-cooked fish’ with rice that Henry Yule and Andrew Burnell so enticingly described in their nineteenth-century Anglo-Indian dictionary Hobson-Jobson – and is all the better for it.
Preparing Kedgeree is quick and easy

48 minutes

Ingredients :

  1. 450 g smoked haddock
  2. thick slice of butter
  3. 175 g basmati rice
  4. 1 tablespoon curry powder
  5. 3 hard-boiled eggs
  6. salt and pepper
  7. small bunch of parsley, chopped
  8. handful of sultanas (optional)
  9. chutneys such as mango chutney, brinjal pickle, lime pickle

Instructions :

1-  Poach the haddock in water, then skin and set aside, reserving the liquid.
2-  Melt the butter in a heavy pan and cook the rice and curry powder in it until the grains start to turn translucent. Add nearly double the quantity of water (including the poaching liquid) to rice to the pan, cover tightly and leave on a low heat for 8 minutes.
3-  After this time add the fish, breaking it up gently, and two roughly chopped eggs. Season with pepper and a little salt, re-cover and leave for a further 3 to 4 minutes before fluffing the rice with a fork while carefully mixing it with the fish and eggs. Serve on a warm platter garnished with the parsley, the sultanas if you wish, the third egg (quartered) and your choice of pickles.

Other recipes Breakfast : Here
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