Gastronomixs

Kedgeree

This dish came to England from their colony in India and has since became a staple part of English cuisine.

Kedgeree

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Ingredients

500

g

smoked shellfish

200

g

basmati rice

2

 

bay leaves

4

 

eggs

40

g

butter

1

 

onion

10

g

curry powder

3

tbsp

single cream

½

 

lemon

 

 

parsley

 

 

black pepper and salt

Preparation method

  • Place the smoked shellfish in a large pan and pour over 500ml cold water.
  • Add the bay leaves and heat to just below boiling. Leave to infuse for ten minutes.
  • Meanwhile boil the eggs for four minutes, so that the yolk remains soft.
  • Take the fish from the water and set aside for later use.
  • Stir the rice through the cooking liquid and add a little salt.
  • Place a lid on the pan and bring to the boil.
  • Gently boil the rice for ten minutes.
  • After ten minutes, switch off the heat, and let the rice stand for another five minutes.
  • Finely chop the onion and gently fry until soft.
  • Add the curry powder and fry briefly.
  • Add the rice and mix.
  • Add the single cream and the juice of half a lemon.
  • Remove the cooked shellfish from the shells and mix through the rice.
  • Season to taste with salt and black pepper.
  • Serve with the soft-boiled eggs and chopped fresh parsley.

Serving suggestions

  • As a dish on its own, often eaten as breakfast or for lunch.
  • As an accompaniment to a fish curry.

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