This is a fish dish that started life in India as ‘Kitchri’ and was cooked with lentils and onions. It was brought back to England in the 1700s and adapted to our palette. This version is a little more modern but, I think, one of the best that I have tasted.
This recipe will serve 6.
450g or 1lb of cooked haddock with all the bones and skin removed
175g or 6oz long grained rice which has already been cooked
Coarse ground black pepper
A pinch of Saffron Powder
3 hard boiled eggs which have been removed from their shells
2 tablespoons double cream
50g or 2oz butter
Chopped Parsley (for the garnish).
1. Flake the haddock making sure that there are no bones or skin left.
2. Melt the butter in a saucepan then add the fish pieces and a pinch of saffron
3. Remove the pan from the heat.
4. Chop the boiled eggs into small pieces and add to the pan contents.
5. Add the pre-cooked rice to the pan and stir the mixture.
6. Now heat the pan gently and when the mixture starts to get warm slowly stir in the cream making sure it is well mixed.
7. Add a pinch of salt and a little coarse black pepper to taste. Continue to heat until the mixture is hot then serve onto hot plates and garnish with chopped parsley.