Kedgeree Recipes

Ingredients :

225 g smoked haddock or cod

milk and water to cover fish

225 g long grain rice

1 bay leaf

2 hard boiled eggs

10 ml butter

15 ml mild curry powder

pinch cayenne pepper

140 ml double or heavy cream

15 ml lime or lemon juice

30 ml chopped parsley

salt

paprika

1. Place fish in a large pan, skin side up, and pour over enough milk and water mixed to cover the fish.
2. Add the bay leaf, cover the pan and bring to the boil.
3. Turn off the heat and leave to stand, covered tightly for 15 minutes.
4. The fish should cook in the heat of the liquid.
5. Meanwhile, cook the rice in boiling salted water about 12 minutes or until tender.
6. Drain, rinse under hot water and leave to dry.
7. Cook two eggs for 10 minutes to hard boil.
8. Melt the butter in a small pan and cook curry powder for 1 minute.
9. Stir 140 ml cup of the cooking liquid of the fish.
10. Add cayenne pepper and cream.
11. Flake the fish and mix with the rice.
12. Chop the hard boiled egg roughly and add to the rice and the fish.
13. Add salt to taste and lemon or lime juice.
14. Add the curry cream mixture and stir carefully.
15. Put kedgeree into an oven proof dish, cover loosely and heat through at 325F or Gas 3 for 15 minutes.
16. Sprinkle on paprika and parsley to serve.

Serves 4 - 6

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