Kedgeree

By: Margaret Fulton
From: Margaret Fulton Favourites
Serves: 6
Photographer: Tanya Zouev and Armelle Habib

The recipe for kedgeree was brought back from India by serving British regiment officers in Victorian times. The British colonists living in India came under the spell of rice and spices, and added their ‘finnan haddies’, or smoked haddock, to a traditional Indian dish called kitchri.

Kedgeree was one of the simple family dishes that my mother would cook for me and my five siblings. She made it with Scotch haddock, which is hard to find today, so I like to use smoked haddock, a quality canned red salmon or fresh salmon. When kedgeree is cooked carefully it is delicious, so keep an eye on the details.

Ingredients

Quantity	Ingredient
3	smoked haddock fillets
2 tablespoons	oil
1	medium onion, sliced
1 teaspoon	curry powder
2 tablespoons	sultanas
2	hard-boiled eggs
2-3 tablespoons	cream
2 cups	cooked long-grain rice, (see Tip)
1 cup	cooked peas, (optional)
A pinch	salt
3 tablespoons	chopped coriander or flat-leaf parsley
	lime or lemon quarters and 30 g butter, for serving

Method

Poach the haddock fillets in gently simmering water for 5 minutes. Drain and remove skin and bones. Flake into small pieces and set aside. Heat oil in a wide frying pan over a medium heat and sauté the onion until soft and golden. Stir in the curry powder and sultanas and cook for another minute or so.
Stir in the flaked fish, one of the eggs (roughly chopped), cream, rice, peas (if using) and salt to taste. Reheat gently, tossing with a fork. Turn onto a serving dish and scatter with chopped coriander or parsley and the remaining egg, sliced or quartered. Serve with lime or lemon quarters and top with the lump of butter. Serve piping hot.

Tip

To cook the rice, measure 3⁄4 cup of longgrain rice. Wash well with several changes of water. Bring 1 1⁄2 cups of water to the boil in a medium saucepan with 1⁄2 teaspoon of salt, then add rice. Allow the water to return to the boil, stir once, and cover with a well-fitting lid. Turn the heat down as low as possible and cook gently for 20 minutes. Remove from the heat and uncover for a few minutes to allow the steam to escape. Fluff up the rice with a fork. Makes 2 cups.

Tags:: Margaret; Fulton; Favourites

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