Kedgeree

Name: Kedgeree
Yield: Feeds 3 or 4
Cuisine: India
Ingredients: 1 teaspoon curry powder (optional); 1 hard-boiled chicken egg, sliced; ½ cup butter or margarine; 4 tablespoons light cream or half-and-half; 4 tablespoons light cream or half-and-half; 1 cup long-grain rice; ½ lemon; salt (if needed) and black pepper to taste; salt (if needed) and black pepper to taste; ½ pound smoked fish, cooked and flaked; ½ pound smoked fish, cooked and flaked; ½ cup butter or margarine; 2 large onions, chopped

Preparation info

Feeds
3 or 4

Difficulty
Easy

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

About

This dish from Britain takes its name from the Indian khichri, but one English writer suggests that the only thing Indian about it these days is the curry powder. In America, even that ingredient is sometimes omitted, thank god.

Ingredients

½ pound smoked fish, cooked and flaked
2 large onions, chopped
½ cup

Asia
Europe
India
Side dish
Gluten-free

Method

Bring 2 cups of water to a hard boil, add the rice, return to a boil, reduce the heat, cover tightly, and simmer for 20 minutes without peeking.

If the smoked fish has not been cooked, steam or poach it until it flakes easily, about 10 minutes. Heat half the butter in a large skillet and sauté the onions for 5 minutes. Add the fish, stirring about, and mix in the curry powder, pepper, a