While Kedgeree was traditionally a breakfast dish, originating in the days of the British Raj, It’s good eaten any time of the day . The combination of mild curry flavours, smoked fish, and hard- boiled egg is very savory, and the dish can be easily reheated in a microwave for subsequent meals.
- 2 cups long grain white rice
- 50g butter
- 1 onion, finely chopped
- 1 tbsp medium curry powder
- 1 tsp turmeric
- 1 bay leaf
- ½ cup milk
- 300 – 350 g canned smoked fish
- 2 – 3 eggs, hard boiled
- ½ cup parsley, chopped
- juice and zest of a lemon
- salt and pepper to taste
Boil the rice in salted water for 11 minutes then tip into a sieve, rinse under hot water to remove the starch, drain and water set aside. This is a reliable technique for cooking white rice, rinsing after cooking ensures the starch is removed and the rice is fluffy.
Melt the butter in a large pan and add the chopped onion, cooking gently until soft and golden, approx 5 minutes. Add the curry powder, turmeric and bay leaf and cook for a further minute or two then add the milk and stir to combine.
Stir in the rice and smoked fish and gently cook until hot, stirring from time to time to prevent the rice from sticking. Mix in the chopped parsley, lemon zest and juice and top with quartered hard boiled eggs
Cooked rice should only be kept in the fridge for a couple of days as it can develop bad bacteria but it freezes well. I freeze cooked rice flat in resealable plastic bags as they freeze flat and defrost really easily.