Though Fogg is too disappointed to eat breakfast, it’s got to be kedgeree for me. Smoky, creamy, fragrant and filling, it is believed that the recipe was taken to India by Scottish soldiers serving during the British Raj, where it was adopted as part of the local cuisine. Made popular as a start to the day by the Victorians, it is not to be forgotten at lunchtime or when you want a little late-night something-or-other.
Boil the eggs for 10 minutes, then leave them under cold running water for a couple of minutes to cool them down and prevent the yolks discolouring.
Place the fish and bay leaves in a shallow pan and add enough water to just cover them. Turn on the heat, gently bring to the boil, then cover the pan and simmer for about 5 minutes, until the fish is cooked through. Remove it from the pan and set aside to cool.
Meanwhile, cook the rice in boiling salted water for about 10 minutes, until tender. Drain and refresh in cold water, then drain again and leave covered in the fridge until needed.
By now your fish will be cool enough for you to remove the skin and gently flake the tender flesh into a bowl. Set aside.
Melt the butter ghee in a pan over a low heat, and add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
Now, shell and quarter the hard-boiled eggs.
Take your fish and rice, and add them to the pan of softened and spiced ingredients. Gently heat through. Finally, add the eggs and all but
Mix the rest of the coriander into the yoghurt and add one finely chopped red chilli. Pour the yoghurt mixture into a small bowl and serve alongside the kedgeree, with
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