Prep 10 mins
Cook 1 hr
This recipe is taken from Delia Smith’s Complete Cookery Course. Kedgeree was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards in colonial India. Nowadays it is found all over the world (New Zealand, Australia, Britain, Ireland) and makes a very good lunch or late supper dish in spite of its breakfast ancestry. This is a very common dish and there are as many ways to make it as there are people making it.
- 1 1⁄2 lbs smoked haddock fillets
- 4 ounces butter
- 1 onion, chopped
- 3⁄4 teaspoon hot Madras curry powder
- 1 cup long-grain white rice
- 3 eggs, hardboiled and chopped
- 3 tablespoons parsley, minced
- 1 tablespoon lemon juice
- Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes.
- Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm.
- Using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water.
- Stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender.
- When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
- When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter.
- Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes.
- Tip the kedgeree quickly on to a hot serving dish, season to taste and serve.