Friday, 25 September 2009


Kedgeree is one of those dishes that reminds of childhood and my mum's cooking. It was one of the meals that we had regularly, that I absolutely love, but that I don't have all that often anymore. I'm not very good with chilli, all I taste is the heat, but this only has curry powder in it, and tastes spicy but without too much heat.

I made this one quite a while ago, and I added peas as well, which added a different texture to the dish. It worked really well.

(Serves 4)

150g long-grain rice
400g smoked haddock
100ml milk
100ml water
50g butter
1 dessertspoon curry powder
2 hard boiled egg

Boil the rice for 12 mins and drain thoroughly. keep warm.

Poach the haddock in equal quantities of milk and water in a covered pan for 4 mins, or in the microwave for 5 mins. Remove from the pan and drain. Remove the skin and tail, and break up the fish into fairly large flakes.

Melt half the butter in a saucepan. Blend in the curry powder and add the flaked fish. Warm the mixture through.

Warm the rice in the rest of the butter. Season bother the fish mixture and rice with salt, pepper and a few grains of cayenne pepper. Chop the hard boiled eggs coarsely. Add them to the fish and combine the mixture with the rice.

Pile on a heated dish and sprinkle with chopped parsley. Dot with butter and serve immediately.

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