| Kedgeree |
| ingredients: |
(to
serve four people):
2 fillets of smoked haddock, bones
and skin removed
2 hard boiled eggs, shelled and
chopped finely (some people add
more than 2 eggs)
350g/ ¾lb /two cups (US)
long grain basmati rice (or brown
rice)
300ml/ 10fl oz /1¼ cups
of milk to poach the fish
50g/ 2oz /½ stick of butter
750ml/ 1¼ pints /3 cups
(US) chicken stock
Small onion, peeled and finely
chopped
One bay leaf
One teaspoon curry powder (or
to your own taste!)
Half teaspoon grated nutmeg
Ground pepper (to taste) |
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| method: |
Pre-heat the oven to 180C/350F/Gas Mark 4. Cook the onion gently in the butter
and add the rice, stirring to
coat the rice in butter. Add
the stock and bring to the boil.
Add the bay leaf, cover and
cook in the oven for about 20
minutes or until the rice has
absorbed the stock. Remove the
bay leaf at the end of cooking.
Poach the fish in hot milk for
five minutes and drain just
before the rice is ready. Flake
the fish.
When the rice is ready, stir
in the flaked fish, chopped
eggs, curry powder, nutmeg and
pepper, using a fork to stir
the flaked fish (to prevent
the rice from breaking up).
Kedgeree is often served with
softly scrambled eggs but you
may prefer mashed potatoes.
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| Curry
powder in a traditional Scottish recipe?
Yes, apparently it was a Scottish regiment
serving in India that married local
curry with smoked fish. "Finnan
haddies" (smoked haddock from Glen
Finnan in Scotland) are the best but
most smoked fish is satisfactory. |
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