Kedgeree
Although it is famous as a breakfast dish, kedgeree could be served at any time of the day. Its association with India is indicated by the optional use of a small amount of curry powder. The version below is different from the classic one, for that is based upon smoked haddock and, as you will have read, smoked or salted fish and meats of all kinds should be avoided. That does not make this kedgeree less interesting, but gives you more scope to be imaginative in your choice of fish. I have suggested cod in the main recipe but given further suggestions too.
Kedgeree is practical for breakfast as the rice and fish are already cooked, so it is simply a matter of putting these together. Cook the rice in your favourite way and poach the cod in seasoned water. To give the weight of cooked rice in the recipe you need about 115g (4oz) or a good ½ cup of raw rice.
| Ingredients | SERVES 4 |
| METRIC (IMPERIAL) | AMERICAN |
| 2 large eggs | 2 |
| 50g (2oz) butter | ¼ cup |
| 1 teaspoon or to taste curry powder, optional | 1 teaspoon or to taste |
| 350g (12oz) cooked long grain rice, preferably brown | good 2 cups |
| 350g (12oz) cooked cod, free from bones and skin, broken into large flakes | ¾lb |
| 2 tablespoons single (light) cream or milk | 2½ tablespoons |
| sea salt and cayenne pepper to taste |
Method
- Hard-boil (hard-cook) the eggs. Shell them, then chop the yolks and whites separately.
- Heat the butter in a saucepan, stir in the curry powder, if using, then add the rice and fish together with the cream or milk. Stir over a medium heat until piping hot.
- Add the egg white and any seasoning required. Spoon on to a large hot dish or individual plates and garnish with the egg yolk.
Variations
Often fried onion rings were added with the egg yolks as a garnish but they are less suitable for breakfast time.
Scallop Kedgeree: lightly fry 6–8 large (king) scallops, then slice thinly and use instead of cooked fish. Save this dish until after the initial diet.
Use any other firm fish, such as halibut or monkfish.
Chopped fresh parsley or thyme can be added to give flavour and colour to the dish.