Kedgeree (Smoked fish and eggs)
This Anglo-Indian dish of smoked fish and rice is said to have been taken to India by Scottish troops, where it was adopted and adapted before returning to the UK, where it is a popular breakfast dish.
- 500g smoked haddock fillets
- 375ml (1½ cups) milk
- 1 carrot, sliced
- 1 bay leaf
- 2 onions, sliced
- 200g basmati rice
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) oil
- 6 spring onions, chopped
- 15ml (1 tbsp) curry powder or paste
- 45ml (3 tbsp) fresh cream
- 3 extra-large eggs, hard-boiled, peeled and diced
- 45ml (3 tbsp) fresh flat-leaf parsley, chopped
- 15ml (1 tbsp) fresh dill, chopped
- Salt and pepper, to taste
Poach the fish in a pan with the milk, carrot, bay leaf and half the onion, for 10-15 minutes until the fish is tender and flakes easily. Remove the fish, discard the vegetables and reserve 125ml ( cup) of the liquid. Skin and flake the fish with a fork and set aside.
Cook the rice in salted boiling water until tender. Heat the butter and oil in a pan and fry the remaining onion with the spring onions until soft. Add the curry powder and fry for 1-2 minutes. Remove onions from pan and set aside. Deglaze pan with the reserved poaching liquid and cream. In a heat-proof dish, combine the fish, rice, curried onions, egg, parsley and dill. Season and mix with a fork, then pour over the hot liquid from the pan. Heat through and serve.