Kedgeree

My Twist on a Very Old Recipe

Before I moved to London, I’d never heard of nor tasted kedgeree. And what immediately intrigued me when I learned of the dish (besides the name itself) was that the components were all foods and flavours that I love. Rice, mild curry, smoked fish and hard-cooked eggs. How could you go wrong with that combination, and why in the heck have I never tried this dish?

Ingredients: 
400g smoked haddock
700 ml milk
15 g unsalted butter
2 bay leaves
5 peppercorns
1-2 tbsp olive oil
2 shallots, finely sliced
4 spring onions, roughly chopped
½ tsp ground cumin
2 tsp curry powder
1 lemon, juiced
150 g fresh or frozen peas, blanched
400 g cooked brown rice
4 eggs, hard cooked
Preparation: 

Place fish in a shallow pan skin-side down and pour over milk to cover. Add butter, bay leaves and peppercorns. Bring to just under a simmer (do not boil the milk) and poach fish for 15-20 minutes. Every so often, baste fish with cooking liquid using a ladle. Remove from heat and, when cool enough to handle, break fish into chunks. In a pan large enough to hold all the rice, fry shallots and spring onions in olive oil. When they begin to soften, add cumin and curry powder. Continue to fry until onions are soft. Deglaze with lemon juice, scraping all the good bits from the bottom of the pan. Add cooked rice, peas and fish into pan and continue to stir until hot. Serve garnished with hard-cooked eggs and a good grind of black pepper.  

Servings: 
2

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