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Kedgeree Recipe

An Anglo-Indian dish (the name coming from the Hindi word khichari); consisting of ice mixed with flaked fish and hard-boiled eggs. The original khichari dish was - and is - a mixture of seasoned rice and lentils. Kedgeree was traditionally served for breakfast or as a light lunch - and in the fashions of this age, is one of the best 'Brunch' dishes ever.

Left over salmon also makes good kedgeree, but the early stages of the recipe will need adapting.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


For 4-6 helpings:
- 3 Smoked Haddock or Cod fillets (about 350g/12 oz) - buy the less colourful undyed variety if you can
- 600ml/1 pint Milk
- 1 glass (about 12cl) Dry White Wine
- 1 Bay Leaf
- a few Black Pepper corns (optional)
- 1 medium Onion, peeled and thinly-sliced
- 2 tablespoons (30ml) Vegetable or Sunflower Oil
- 30g/1 oz Butter
- 300g/10 oz long-grain Rice, Basmati if possible - and unwashed
- 2 medium Onions, peeled and chopped - so you will 3 in all
- 1 medium clove of Garlic, peeled and finely-chopped
- 1 rounded dessertspoon (10ml) of Curry Powder
- 3 tablespoons (45ml) Sultanas
- Salt and freshly-ground Black Pepper
- 3 hard-boiled Eggs, peeled and cut into big chunks
- A big handful of flat-leafed Parsley, or better still fresh Coriander if you like it

The Victorians used to serve Kedgeree with Lemon quarters and Mango Chutney


1. Bring the milk to the boil with the bay leaf, black pepper corns and first sliced onion - watching it carefully, as it can boil over very quickly.
2. Remove from the heat, add the smoked fish, and allow them to stand in the milk for 3 minutes, before removing them with a perforated spoon. Set them aside, until they are cool enough to handle - but keep the milk mixture.
3. Combine the oil and butter in a deep pan, and heat gently until the butter has melted.
4. Add the 2 chopped onions and garlic and sweat until the onions are transparent but not browned.
5. Stir in the rice and curry powder, and coat evenly wth the onion mixture. Then add the glass of wine and cook for a further minute.
6. Strain the milk, that you've set aside, which will still be hot - discard its onion and bay leaf.
7. Pour about ¼ of this over the rice, and stir well.
8. Increase the heat to medium, the rice will start to absorb the milk. While this is happening remove the skin from the fish, and flake it into its natural pieces with your fingers - put this to one side.
9. As the rice absorbs its liquid, it will demand more of your attention for a few minutes. Continue to add milk, little by little - waiting until one addition has been absorbed before adding ay more. It might take it all, but taste near the it after about 10 minutes, and when it has cooked remove it from the heat - the method is similar to risotto, and a great improvement on Victorian techniques.
10. Add the flaked fish, sultanas, hard-boiled egg pieces and parsley or coriander leaves, and fold in carefully - trying not to break them up too much.
11. Taste for seasoning, remembering that if you are making the dish ahead of time, and microwaving it later, the taste of salt (already present in the smoked fish) will come through more.

Serve, or cool, then refrigerate - and reheat very carefully when required.

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