Kedgeree: For weekend breakfasts

Kedgeree is basically curried rice mixed with smoked fish and boiled eggs. Originally from India and known as “khichari,” the dish was adapted by British colonialist in India as a breakfast dish and re-named “kedgeree,” probably because they couldn’t pronounce the Indian word “khichari.” The smoked fish gives the dish texture and a lovely flavour and the boiled eggs, colour, making it a great for weekend breakfasts or brunch.

Ingredients Serves 4
150g long-grain rice
2 eggs
400g de-boned smoked fish 100ml (7 tbsp) milk
50g butter/margarine
15ml (1 tbsp) curry powder
Salt and pepper 100ml (7 tbsp) water
For the garnish
15ml (1 tbsp) extra butter/ margarine, chilled
3 tbsp parsley, finely chopped

Method
1. Wash the eggs, if dirty and put them in cold water to boil. Time them for about 12 minutes from when the water start boiling, so that they are hard boiled. Put in cold water to cool. When cooled, peel, chop coarsely, cover and put aside.
2. Mix the milk with the water in a saucepan and cook the fish covered, until done. Wash your hands, remove the skin, and break the fish into medium size pieces using a fork.
3. Melt 25g or half the butter/margarine in a saucepan. Blend in the curry powder and add in the flaked fish, warm thoroughly, cover and put aside.
4. Boil the rice and after it is cooked, mix it with the fish and chopped eggs.
5. Heat the remaining 25g of the butter/margarine in a saucepan and warm the rice mixture seasoning it well with salt and pepper.
6. Pile into a serving dish and garnish with pieces of chopped butter and parsley. Serve straight away for breakfast or brunch.