Kedgeree is also sometimes known as kitcherie, kitchari, kidgeree, kedgaree, or kitchiri.
Ingredients
Smoked haddock – one large or two small fillets
(Preferably not dyed if you can get it. The dye adds nothing to the flavour!|)
Basmati Rice – 200gm
Eggs – 4
Onion – 1
Fresh Parsley – 3 tablespoons, chopped
Peas (frozen) – small handful
Curry powder – medium strong - ½ tablespoon
Juice of half a lemon
Double cream – 3 tablespoons
Bay leaves - 3
Sunflower oil
Freshly ground black pepper
Butter
Method
Poach the haddock in 500ml of water with the bay leaves for eight minutes. Remove the haddock and drain but keep the water as it has now acquired the flavour of the fish.
Add the rice to the water and boil vigorously, with a lid on, for 8 minutes then leave to stand for two minutes by which time it should be cooked but you may wish to check and if necessary give it another burst of heat.
Medium hard boil the four eggs and peel and quarter.
Boil the peas until cooked.
Finely chop the onion and cook in 40 grams of butter and a tablespoon of sunflower oil until soft.
Flake the fish and add it to the onion with the curry powder and peas.
Stir gently and add the rice and chopped parsley and fold in the quartered eggs. Add the juice of half a lemon and plenty of black pepper.
Finally, stir in three tablespoons of double cream and dot the top with butter. (That's the really healthy bit!)
This can be served straight away or left over a very low heat and stirred (gently) occasionally for the late risers!
