Kedgeree with Smoked Haddock
Kedgeree is thought to have originated with an Indian rice-and bean or rice and lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to to the UK by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the fashionable Anglo-Indian cuisine. It is a firm favorite in our house but more at supper time than breakfast.
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| Kedgeree |
Ingredients Serves 2
300g undyed smoked haddock
150g peeled prawns
200ml milk to cover fish
1tsp parsley
2 bay leaves
250g pre cooked rice
1 small onion finely chopped
2 tsp mild curry powder
1 tsp English mustard
1/4 tsp cayenne pepper
Pinch of salt and pepper
2 eggs
Cut the haddock into 3 or 4 pieces and place in a microwavable dish
Add the milk, parsley and bay leaves and cover with cling film.
Pierce the cling film before placing the dish in the microwave and cook for 3 to 4 minutes depending on the power of your microwave. Remove and set aside leaving the clingfilm on the dish.
In a wok or frying pan placed over a moderate heat, pour in one tablespoon of oil and add the onions, mustard, curry powder and cayenne pepper. Fry gently until the onions are soft.
Add the rice and the milk you used to cook the haddock.
Add a pinch of salt and pepper and stir gently. Then add the prawns and haddock removing any skin. The haddock should easily flake away from the skin.
Cover and allow to simmer for a few minutes.
Place the ingredients into a serving dish and add 2 or 3 hard boiled eggs sliced in half.
If you enjoy this dish please feel free to share with others.
