Kedgeree

Originally served at Victorian breakfast tables, kedgeree derives from the Indian dish, Khichri.

Serves 4

12oz undyed smoked haddock
1/2 pint milk & water mixed, for poaching
1 bay leaf
2oz butter
2 tbsp cream
1 onion, finely chopped
1 tsp dry mustard powder
1 tsp medium curry powder
4oz basmati rice or long grained rice
1 tbsp fresh flat-leaf parsley
Pepper
2 hard-boiled eggs

* hard boiled eggs ~ Place the eggs in the saucepan and cover them with just enough cold water. Put them on a high heat, as soon as they reach boiling point, reduce the heat to a gentle simmer, and cook for for 8-10 minutes depending upon their size. The most important part is to cool them rapidly under cold running water. Let the cold tap run over them for about 1 minute, then leave them in cold water till they're cool enough to handle. Then, tap the eggs all over to crack the shells, and peel them.

Tip ~ If you don't cool the eggs rapidly they will go on cooking and become overcooked, then you get the black-ring problem.


Poach the haddock in the milk and water, along with the bay leaf. Cook for 4-5 minutes or until the fish is just beginning to flake, then drain. Remove the skin, and flake roughly.

Cook the rice in plenty of boiling salted water until a grain will crush between the fingers. Do not over cook-about 10-12 minutes is usually enough. Drain well in a seive and pour over boiling water to seperate grains.

Melt a knob of butter in a frying pan. Add the onion and cook for 3-4 minutes, until soft. Add the curry powder and mustard powder and stir to coat, cook for further 1 minute.

Mix in the flaked fish and rice, add the remaining butter, cream, a good shake of pepper and 1 chopped egg. Heat through gently, stirring. If seems a little firm then add more cream.

Pile the mixture onto a serving dish. Garnish with a quartered egg and sprinkle over chopped parsley.