Originally known as Khitcheri in India, Kedgeree consists of boiled rice, fish and eggs (cumin seeds and lentils are optional extras). It is an Anglo-Indian dish that is served around the world in different forms. In Australia and New Zealand, for example, they serve it with a light curried flavouring. It is a marvellous breakfast or supper dish, is also exceedingly good at lunchtimes, and just the thing for a satisfyingly simple dinner.
175 Gram Long grain rice (6 oz)
450 Gram Smoked haddock fillets (1 lb)
2 Eggs, hard-boiled and shelled
50 Gram Butter (2 oz)
Fresh parsley, chopped, for garnish
Cook the rice until tender. Drain well and rinse under cold water. Drain again and spread out to dry – this prevents the kedgeree from becoming too stodgy. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to the simmering point, then simmer for 10-15 minutes, until tender. Drain, skin and flake the haddock, discarding any bones.
Chop one egg and slice the other into rings. melt the butter in a saucepan, add the cooked rice, fish and chopped egg . Stir over a moderate heat for about 5 minutes, until hot. Pile on to a warmed serving dish and garnish with chopped parsley and the sliced egg.