Kedgeree was the favored breakfast dish of the Edwardian sideboard in England. The word is borrowed from India, where the dish is made with rice, lentils, spices, and eggs. In England, where smoked fish is added, it might simply be called curried haddie (smoked haddock) and rice. Here too, in the Lowcountry, the dish is a curried rice pie, this one with shrimp; it is served as a supper dish.
Preheat the oven to 350°. In a large cast-iron skillet, sauté the onion and celery in the butter over medium-high heat until the onions are transparent, about 5 minutes. Add the curry, stir well, then add the cream and the shrimp. Remove from the heat and toss the shrimp well in the cream mixture. Toss the rice into the mixture—do not stir it, or it will become sticky—along with the apples. Season to taste. Bake, uncovered, for 45 minutes. Provide grated coconut, chutney, roast peanuts or almonds, and a pickle or artichoke relish as accompaniments.
© 1992 All rights reserved. Published by UNC Press.