Kedgeree RecipeOrigin: Anglo-Indian Period: Traditional |
Ingredients:
350g smoked haddock (or smoked mackerel) 
Kedgeree Preparation:Method:Lay the haddock in a large pan and cover three-quarters of the way up with milk. Bring to the boil and poach for 5–6 minutes. Meanwhile, in a frying pan, gently cook the onion and garlic for 10 minutes in half the oil. Add the spices and fry for 5 minutes then remove the fish from the milk, add the fried onions and spices and stir in the rice. Cover the pan, lower the heat and cook, stirring, until the liquid is absorbed. Put the eggs in a pan with a lid and cover with cold water. Bring to the boil and simmer for 4 minutes. Rinse under cold water, peel, then halve. Flake the haddock into good-sized pieces, removing skin and bones, then stir into the rice. Remove the pan from the heat, stir in cream, add parsley and salt and pepper to taste, then serve. |
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