Prep 20 mins
Cook 5 mins
An East Indian dish brought to New England by sailing men. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- Combine all ingredients to the hot rice and reheat for a few minutes.
- Serve at once.
Awesome, as you may have seen I have tried my hand at this kedgeree a few times. This is how I remember my muminlaw making it.. I tweaked it a touch in remebering how she did.. hope you don't mind... I cooked my rice al dente, steamed thereafter, poached my haddock fillets.. (no smoked fish found in the stores today) added 4 cloves of garlic finely diced to the butter, then a quarter diced ginger (all fresh) .. let that saute for a few, then added 2tbls rajah medium curry powder, to this then added my fish, then rice, 2 of the eggs I grated, then chopped up the other 2 eggs roughly... then added freshly chopped parsley. I didn't add any moisture to this dish.. it was perfect!! I think between you and me we have concocted the penultimate kedgeree!!