Scottish Recipes: Kedgeree
Curry powder in a traditional Scottish recipe? Yes, apparently it was a Scottish regiment serving in India that married local curry with smoked fish. "Finnan haddies" (smoked haddock from Glen Finnan in Scotland) are the best but most smoked fish is satisfactory.
(To serve four people):
2 fillets of smoked haddock, bones and skin removed
2 hard boiled eggs, shelled and chopped finely (some people add more than 2 eggs)
350g/ ¾lb /three cups (US) long grain basmati rice (or brown rice)
300ml/ 10fl oz /1¼ cups of milk to poach the fish
50g/ 2oz /½ stick of butter
750ml/ 1¼ pints /3 cups (US) chicken stock
Small onion, peeled and finely chopped
One bay leaf
One teaspoon curry powder (or to your own taste!)
Half teaspoon grated nutmeg
Ground pepper (to taste)
Preparation Method:Pre-heat the oven to 180C/350F/Gas Mark 4. Cook the onion gently in the butter and add the rice, stirring to coat the rice in butter. Add the stock and bring to the boil. Add the bay leaf, cover and cook in the oven for about 20 minutes or until the rice has absorbed the stock. Remove the bay leaf at the end of cooking.
Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.
When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).
Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.
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