Kedgeree

Name: Kedgeree
Yield: Serves 6 to 8
Cuisine: India
Ingredients: 4 oz (125 g) onions, chopped; 2 lb (1 kg) smoked haddock; 1 lb (500 g) long-grain rice; 1 sprig parsley; 2 lemons; 1 bay leaf; 4 hard-boiled eggs; 2 pints (1 litres) fish stock; Salt and pepper; Peppercorns; 2 oz (50 g) butter; Curry powder or grated nutmeg; Chopped parsley to garnish

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Another stalwart of the British repertoire that was brought from India where it was a favourite among the loyal servants of the Empire.

Ingredients

2 lb (1 kg) smoked haddock
1 sprig parsley

Europe
India
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan; cover with water, bring to the boil and simmer until the fish is tender. Drain, remove the skin and bones from the fish and flake the flesh. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock; bring to the boil and simmer for 20 minutes.