Kedgeree recipe

Ma and I have been making Kedgeree every Good Friday for a number of years.  For weeks before Easter she’d be checking for the cheapest smoked cod  (smoked haddock was a luxury and rarely if ever found at a supermarket).  Finally it would be bought and placed on the freezer until Good Friday.  This year Ma was 20160325_172924fixated on the smoked fish.  Once I had bought it, it was all about when we were going to cook it.

(Kedgeree is thought to have originated in India brought back to the United Kingdom by returning British colonials and is listed as early as 1790.)

Kedgeree

2 tablespoons of olive or vegetable oil
1 medium size onion, chopped
1 teaspoon curry powder (I add more)
1 cup of long grain rice (I use Basmati)
3 1/2 cups water (3 for rice; 1/2 for fish)
750g smoked gemfish, haddock or cod (we use cod)
3/4 cup milk
40g butter
3 hard boiled eggs; 2 roughly chopped, 1 sliced
1/2 teaspoon black pepper
1 tablespoon chopped parsley

Heat the oil in a large saucepan over a moderate heat and gently fry the onion until soft.  Stir in the curry powder, and the rice and mix well.  Pour in 3 cups of the water and cook at a simmer, uncovered, for 15 minutes.  If the rice gets too dry too fast, turn down the heat and add a little hot water. (It always takes me more than 15 minutes)

Meanwhile, put the smoked fish, the milk and 1/2 cup of water into a large frying pan over a moderate heat.  Bring to a boil and simmer for 2 minutes (I do more as I like to see the fish flaking).  Drain, peel off the skin and discard, along with any remaining bones.  Break the fish into large flakes.

As soon as the rice has absorbed all the water and is tender (I taste test), add the flaked fish, butter, chopped egg, and the pepper.  Stir well.  Garnish with parsley and the sliced egg.

Enjoy!!

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