Kedgeree is considered a traditional British dish of smoked fish, curry powder and spices, rice and eggs, though it actually originated in India, where it was invented to use up leftover rice for breakfast.
This dish was originally known as khichari, a dish of spiced lentils and rice. Over time, the British transformed this breakfast dish, where smoked haddock initially made an appearance. A quick version just involved poaching the haddock, frying a chopped onion in a liberal amount of butter, adding curry powder and Indian spices, turmeric, green chili, fresh ginger, and finally, cooked rice, fish and eggs. The flavors are delicious and the butter makes the rice moist and slightly indulgent.
1 tbsp Masala curry powder or garam masala
2 cardamom pods, crushed
3 cups basmati rice
3/4 lb smoked haddock
3-4 tbsp butter
1 onion, minced
1 green chilli, deseeded and cut into thin rings
2 hard-boiled eggs, peeled and cut in half
1 bunch chives and coriander, chopped
1 lemon, wedged
Kosher salt, to taste
1. Cook rice as per directions.
2. Meanwhile, add fish, skin-side up, in a shallow pan over a low heat, and cover with boiling water. Let sit for 10 minutes, then remove. Once cool, remove skin and break into large chunks.
3. Add butter to large frying pan over medium heat, and add onion and saute, 5-6 minutes. Add green chili, cardamom and curry powder, cooking 5-6 minutes. Add rice and fish and season to taste.
4. Add eggs, chives and coriander, and serve with lemon slices. Enjoy!