Kedgeree

Summary

Ingredients

• 250 g rice (lon rain rice)
• 500 g fish, cold-smoked (cod or haddock)
• 50 g butter
• 1 large onion (s), finely diced
• 1 tablespoon curry paste, possibly more (Madras)
• 4 tablespoon double cream
• 4 egg (s), hard-boiled
• 2 tablespoon parsley
• salt
• pepper

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Instructions

1. Boil rice. Poach the fish in a little water, then tear into pieces. Sauté the onion in butter, add the curry paste and sauté for 1 minute. Add rice and season with salt and pepper.
2. Add the fish and double crème and mix carefully, continue frying for a few minutes until everything is hot. Place on a serving platter, sprinkle with the diced eggs and parsley and serve.
3. In Victorian times this was a typical English breakfast, clearly influenced by the spice trade with the colonies. It is still eaten today, but preferably for dinner!

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