dinner

Kedgeree

Name: Kedgeree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 large eggs, hard-boiled and quartered; 10 ounces smoked haddock fillets; 1-1/2 cups basmati rice; 2 tablespoons unsalted butter; 1 medium onion, finely diced; 2 teaspoons curry powder (medium heat); 1/2 teaspoon ground turmeric; 1/4 cup fresh flat-leaf parsley, chopped; 2 tablespoons heavy cream; 1 lemon, cut into wedges; Kosher salt and freshly ground black pepper

An Anglo-Indian breakfast dish that works even better as dinner: smoked haddock flaked into basmati rice with curry spices, hard-boiled eggs, and fresh parsley. The Victorians brought it back from India, and it survived because the combination of smoky fish, warm spice, and rich egg is genuinely brilliant.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 4

Ingredients

4 large eggs, hard-boiled and quartered
10 ounces smoked haddock fillets
1-1/2 cups basmati rice
2 tablespoons unsalted butter
1 medium onion, finely diced
2 teaspoons curry powder (medium heat)
1/2 teaspoon ground turmeric
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons heavy cream
1 lemon, cut into wedges
Kosher salt and freshly ground black pepper

Instructions

Poach the haddock: Place the fillets in a shallow pan and cover with water. Bring to a gentle simmer and poach for 6 to 8 minutes until the fish flakes easily. Remove, discard the skin, and flake into large pieces.
Cook the basmati rice according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes. Add curry powder and turmeric. Stir for 30 seconds.
Add the cooked rice to the skillet and toss to coat with the spiced butter. Fold in the flaked haddock and cream. Season with salt and pepper.
Gently fold in half the quartered eggs and half the parsley. Transfer to a serving dish. Arrange the remaining egg quarters on top.
Scatter with the remaining parsley and serve with lemon wedges.