Last night a colleague asked me if I had a traditional Kedgeree recipe. I did.
I’m lucky enough to have a great fishmongers next to my flat. So this morning I bough some smoked haddock and used up some every day store cupboard ingredients.
Kedgeree is a Victorian breakfast recipe, from colonial times.
150g long-grain rice
450g smoked haddock
1 tbsp curry powder
2 hard boiled eggs, roughly chopped
cayenne pepper to taste
salt and freshly ground black pepper
Bring a saucepan of salted water to the boil, add the rice and cook for about 12 minutes. Drain and rinse under cold water and drain again. Place the strainer over a saucepan of simmering water to keep the rice warm.
Place the milk into a saucepan with 125ml water. Bring to a simmer and add the fish and poach for about 5 minutes. Transfer the fish onto a chopping board and discard the cooking liquor. remove any skin and bones form the fish and cut into large flakes. Melt half of the butter in a large saucepan and gently stir in the curry powder and fish. Remove from the heat and stir through other ingredients.
Melt the remaining butter in a second pan and ad the rice and toss until well coated. Add the rice to the fish mixture and mix well. Pile the kedgeree onto a warmed dish, and garnish with freshly chopped parsley.