Kedgeree
Recipe from David Myers and Simon King

Kedgeree is a British-fusion curried rice and smoked fish breakfast
dish, originating in colonial India (whose name was taken from the
Hindi/Urdu <em>Khichdi</em>), traditionally made with smoked haddock or
smoked cod.  (Other smoked fish can be used, instead.)

Spicy and delicious, this kedgeree is dead easy to make, and perfect for
a big family brunch.  Some people love peas in a kedgeree; some don’t:
It's up to you.  It tastes great, either way.

Prep time: less than 30 mins
Cook time: 30 mins to 1 hour

Serves: 6

Ingredients

    475 g (1 lb. 1 oz.) undyed smoked haddock fillet, cut in half
    2 bay leaves
    200 g (7 oz.) basmati rice, rinsed in cold water and drained
    4 free-range eggs
    100 g (3 &frac12; oz.) frozen peas (optional)
    40 g (1 &frac12; oz.) butter
    1.2 Tbsp. (21 mL) sunflower oil
    1 onion, finely chopped
    1 heaped Tbsp. (13 g) medium curry powder
    3.6 Tbsp. (64 mL) double cream
    freshly ground black pepper
    3.6 Tbsp. (13 g) chopped fresh flatleaf parsley
    &frac12; lemon, juice only


Place the haddock in a large frying pan, skin-side up.  Pour over 500 mL
(17 fl. oz.) water, add the bay leaves, and bring the water to a gentle
simmer.

Cook the fish for 8–10 mins. until it is just done, and flakes easily.
Drain in a colander set over a bowl, reserving the cooking liquid, and
discard the bay leaves.

Pour the cooking liquid into a saucepan, and stir in the rice.  Cover
with a lid, and bring to boil.  Reduce the heat, and simmer the rice
very gently for 10 mins.  Turn off the heat, and leave the rice covered
for 3–5 mins. more.  By this time, it should have absorbed all the fish
liquor.

While the rice is cooking, bring a small saucepan of water to boil.  Add
the eggs, and cook for 8 mins.  Drain in a sieve under cold running water,
and, when cool enough to handle, peel them carefully and set aside.

Cook the peas, if using, in a small saucepan of boiling water and drain.

Melt the butter with the oil in a large frying pan, and cook the onion
over a low heat for 5 mins. until well softened, stirring occasionally.

Add the curry powder and cook for another 3 mins., stirring constantly.

Tip the cooked rice into the pan, and stir into the onions.  Add the
peas, cream, parsley, and a few twists of ground black pepper.

Flake the fish into chunky pieces, and add these to the pan.  Gently
stir in the lemon juice, and cook for 1–2 mins.

Cut the boiled eggs into quarters, and place them on top of the rice.
Cover the pan with a lid, and heat through for 2–3 mins. or until the
eggs are warm, then serve.


Author's Notes:

If not serving immediately, tip the kedgeree into a warm dish, and dot
with a few cubes of butter.  Cover with kitchen foil, and keep warm in a
low oven for up to 20 mins. before serving.

To make this dish using hot smoked salmon, you will not have to poach
the fish as in step 1. Instead, swap in 500 mL (18 fl. oz.) light
chicken stock in place of the cooking liquid from the fish.  Flake the
hot smoked salmon into chunks, and stir into the rice with the peas.



"Double cream" is a European product that is probably unavailable in
other places, produced by starting with the cream skimmed from milk
during the homogenisation process, and then centrifuging the cream to
further raise butterfat, reaching 48-60% butterfat.  Heavy/whipping
cream (36-40% butterfat) can be used as a rough substitute.

"Flatleaf parsley", also known as Italian parsley (<em>Petroselinum crispum
neapolitanum</em>) differs from no-adjective parsley aka curly parsley 
(<em>Petroselinum crispum</em>) familiar in the USA.  The former has a
more robust flavor, while the curly variety is associated with
decoration and may introduce a bitter taste, depending on the
particular plant, growing conditions, and age.


https://www.bbc.co.uk/food/recipes/really_good_kedgeree_75198