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Kedgeree

Submitted by: Rod Barnett
This recipe is in category Main courses,
About this recipe:
Difficulty: 3
Preparation Time: 20minutes
Cooking Time: 15 minutes
Number of servings: 4 Servings
Serving suggestions: Suggestions: As the curry powder affects your taste buds, this dish is best served with a nice cup of tea:-)

Kedgeree is a British favourite that originated in India under the British Raj. It is often served by high class hotels as a breakfast dish, but it makes a healthy low-cost dinner, and is delicious served cold.

Ingredients

Making and cooking it

1. Hard boil the eggs (about 10 minutes)
2. Cook the rice following the directions on the pack
3. Drain the rice and add the butter while the rice is still hot
4. Cook the smoked fish (if you need to), I steam the smoked haddock, but you can poach it for 5 minutes in a frying pan full of water
5. When the eggs are ready, drain them, and steep them in cold water
6. Peel the eggs, and chop them roughly
7. When the fish is cooked, remove bones and skin, chop roughly
8. Add the fish and eggs to the rice, stir thoroughly
9. Add a good sprinkling of curry powder (at least two tablespoons)
10. Add the garlic puree