Kedgeree
Kedgeree
originated in the British Raj as an adaptation of sub-continent cuisine
to meet the needs of the British.
Fry
an onion in butter until soft.
Meanwhile
poach 2 skinned smoked haddock fillets (or cod etc) lightly.
Add
a cup full or more of basmati rice to the onion along with the spices[1]
and fry a little then add water gradually to be absorbed by rice.
Flake
the fish and add to rice.
Meanwhile
hard boil about 3 hens eggs, peel and cut in halves, mix into the finished
dish.
1]
ground cumin, garam masala and turmeric
Many
recipes add prawns and smoked salmon, but I feel its best kept simple.
(recipes
are for 2)
Note:- Spice
quantities
I
have not specified spice quantities. The amount to use depends upon the
freshness of the spice and personal preference. In general I believe cumin
and coriander can be added liberally without danger but cinnamon and cloves
need a little more reticence. Chillies of course also vary in strength
and note that removing the seeds reduces heat considerably. After preparing
chillies take care not to touch sensitive parts of the body.
British
Curry
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