Kedgeree

A simple favourite with an interesting history. According to ‘Larousse Gastronomique’ (encyclopedia of gastronomy) what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger known as ‘khichiri’ dating back to C14th eaten widely across India. The early British colonists developed a taste for it and soon both khichiri and fish became mainstays of the Raj breakfast table and, in time, their Indian cooks integrated the two. Eggs, believed to have been introduced to the Indian kitchen repertoire by conquering Mughals centuries earlier, were later added as a garnish. When the dish travelled back to Edwardian country homes, via letters and regiments, the lentils were usually left out and flaked smoked haddock added in thanks to the Scots. [The Economist]

Ingredients

4 large eggs 

180gm rice

500 gm smoked cod

200ml milk

60gm (2Tbsp) butter

2 large onions (peeled and finely sliced)

4 tsp curry powder

6 cardamom pods (bash them a little to help release the flavour)

2 bay leaves

1/2 lemon (juiced)

Freshly ground black pepper (to taste)

To serve:

Parsley (finely chopped)

lemon wedges

Chutney

Method

Hard boil the eggs then cool and peel.

Cook rice in salted water with the lid on for 5 minutes. Remove the pan from the heat and keep it covered for an additional 10 minutes. 

Place the fish in large pan and poach in milk (add water if milk doesn’t cover the fish) until cooked.

Remove any skin and bones. Flake into large chunks. 

In a large pan, melt the butter, add the onions and cook gently stirring occasionally, until the onions are soft approx 10 mins.

Add curry powder, cardamom, and bay leaves to the onions and cook for 2 minutes then add the rice and fish.

Quarter the cooked eggs and add them to the rice, and gently stir the mixture.

Add the lemon juice, season with a little salt and pepper, and stir again.

Serve with chopped parsley and garnished with the remaining eggs and lemon wedges.

Chook’s note: I add some of the fish-infused poaching milk when cooking the rice. It adds a creaminess and more flavour.