Name: Kedgeree
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp chopped coriander; 100 ml fish stock (or ¼ of a good-quality fish stock cube dissolved in that amount of hot water); 200 ml double cream salt and freshly ground black pepper; 150 g basmati rice, well rinsed; ½ tsp fenugreek seeds, crushed; good pinch of saffron threads; ½ tsp ground cumin; ½ tsp curry powder; ½ tsp ground turmeric; 2 tsp finely chopped root ginger; 1 large onion, finely chopped; 1 garlic clove, crushed; lime or lemon wedges, to serve; 30 g butter; 3 eggs, hard-boiled, shelled and chopped; 200 g natural smoked haddock fillet, any residual bones removed and fillet lightly poached; 150 g salmon fillet, skinned, any residual bones removed and fillet lightly poached

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

The Hindi rice, lentil and onion dish of khichri has come a long way. The breakfast dish with which we are so familiar today was developed from that peasant meal by the British in India as a good way of using up fish and rice.

Smoked Finnan haddock makes the best kedgeree by far. The smokiness travels deliciously through the sauce and rice. Don’t be tempted to buy bright yellow, dyed haddock fillet: no smoke on this earth has ever been known to produce that colour. A few praw