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Kedgeree

CopyRight ©http://seekate.com From:http://www.seekate.com/Kedgeree.shtml



Serves 6

Preparation time
less than 30 mins

Cooking time
10 to 30 mins








Ingredients

½ onion, finely chopped 55g/2oz butter300g/10½oz basmati rice1 tsp madras curry powderfreshly grated nutmeg200ml/7fl oz milk110ml/4fl oz double cream300g/10½oz naturally smoked haddock, (NOT dyed) picked over, bones removed and flesh cut into chunkssea salt and cracked black peppersmall bunch parsley, chopped3 hard-boiled eggs, shelled and halved good pinch cayenne and freshly ground nutmeg (optional)To serve: knob of butterwedges of lemon

Method

1. Cook the onion gently in the butter for a few minutes, then add the rice.2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk and cream. 3. When the milk and cream begin to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked.4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.



Other ways:



Serves 1-2

Preparation time
less than 30 mins

Cooking time
less than 10 mins








Ingredients

50g/2oz butter3 spring onions, chopped2 tsp curry powder150g/5½oz rice125g/5oz smoked haddock, cut into cubes100ml/3fl oz cream150ml/¼ pint chicken stockhandful of fresh parsley, chopped

Method

1. Preheat a large saucepan.2. Melt the butter in the saucepan and add the spring onion. Fry until soft.3. Add the curry powder and the rice and stir well.4. Add the chicken stock and bring the rice to the boil. Cook for five minutes.5. Just before taking the rice off the boil, add the haddock, cream and parsley.6. Serve while hot.



Other ways:

Traditional British breakfast dish, originally from India and probably a corruption of the Hindustani name ' khichri' , a favourite Indian dish. The British version is different from the Indian version and is made with rice, cooked and flaked smoked haddock, hard-boiled eggs, garam masala and turmeric, which gives the dish its characteristic sunshine yellow colour.Kedgeree

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