English Kedgeree recipe
information
Kitchri was originally a spicy indian dish containing onions and lentils. The British brought the recipe back from india and Anglicised it, leaving out the stronger flavourings and lentils, while adding flaked smoked fish to the rice and eggs. All the ingredients can be prepared in advance and put together when needed. It makes an excellent supper dish and is also delicious for brunch.
ingredients
175 g (6 oz) long-grain rice
salt and pepper
450 g (1 lb) smoked haddock fillets
2 eggs, hard-boiled and shelled
50 g (2 oz) butter
chopped fresh parsley, to garnish
salt and pepper
450 g (1 lb) smoked haddock fillets
2 eggs, hard-boiled and shelled
50 g (2 oz) butter
chopped fresh parsley, to garnish
method
1. Cook the rice in a saucepan of fast-boiling salted water until tender. Drain well and rinse under cold water. Drain again and spread out to dry - this prevents the kedgeree from becoming stodgy.
2. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 10 - 15 minutes, until tender. Drain, skin and flake the haddock, discarding any bones.
3. Chop one egg and slice the other into rings. Melt the butter in a saucepan, add the cooked rice, fish and chopped egg. Season to taste and 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.
2. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 10 - 15 minutes, until tender. Drain, skin and flake the haddock, discarding any bones.
3. Chop one egg and slice the other into rings. Melt the butter in a saucepan, add the cooked rice, fish and chopped egg. Season to taste and 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.
serving amount
serves 4
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