Recipe: Kedgeree

Kedgeree is a dish with deep roots in the history of the British Empire, originating during the British rule in India. It combines elements from both British and Indian culinary traditions, featuring rice, smoked fish, and hard-boiled eggs, seasoned with curry powder.

Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 2 bay leaves
• 300 grams smoked haddock
• 1 cup milk
• 4 eggs
• 2 tbsp butter
• 1 large onion, finely chopped
• 2 tsp curry powder
• 1/4 tsp turmeric
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, to serve

Directions:

1. Rinse the rice under cold water until the water runs clear. Add the rice, water, and bay leaves to a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 10-12 minutes until tender. Remove from heat and set aside.
2. In another pan, gently poach the haddock in milk until the fish is flaky, about 10 minutes. Remove the fish, flake it with a fork, and set aside. Reserve the milk.
3. Boil the eggs to your preferred doneness, peel and quarter them, and set aside.
4. In a large skillet, melt butter and sauté the onion until soft. Add curry powder and turmeric, and cook for another minute.
5. Add the cooked rice, flaked fish, and half of the reserved milk to the skillet. Stir gently to combine. If the mixture is too dry, add more milk as needed.
6. Season with salt and pepper. Mix in the chopped parsley.
7. Serve warm with the boiled eggs and lemon wedges on the side.

NUTRITION FACTS:
Calories: 420 | Total Fat: 14g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 1513mg | Total Carbohydrates: 49g | Dietary Fiber: 5g | Sugar: 6g | Protein: 24g

Kedgeree is not just a hearty breakfast or brunch option but also a delightful way to explore a dish that beautifully encapsulates a piece of the British Empire’s culinary legacy.