A Classic Dish with Indian Overtones
At a time when the English nation's favourite dish is - allegedly - Chicken Tikka Masala, one of the more traditional Victorian breakfast dishes should not be forgotten.
Kedgeree, this savoury mixture of curried rice, smoked haddock and eggs, is perhaps a little substantial for early morning, but it makes an excellent brunch dish and can easily feed a crowd.
It's fragrant, colourful and tasty, and can be made to look very impressive, if you serve the kedgeree on a large shallow dish and decorate it with sprigs of fresh parsley or coriander (cilantro), hard-boiled eggs cut in half horizontally and flakes of vivid, red dried chilli.
The quantities listed here make enough kedgeree to feed 4-5 people, but the recipe is easily doubled when cooking for a larger group. Just make sure that you allow one whole egg per person and add a couple extra for decoration.
- 300g basmati rice
- 500g smoked haddock fillets
- 1 onion, finely chopped
- 100g unsalted butter
- 1 tsp curry powder
- 4-5 eggs, hard-boiled and shelled
- a large handful of fresh parsley, chopped
- juice of half a lemon
- salt and pepper
I have a thing for blue and white china and this Spode Blue Italian Handled Serving Dish is just the ticket to make your mouthwatering kedgeree stand out on the breakfast table.
As with all things Spode it's sturdily made while looking cool and elegant at the same time.
Heat 600ml (1 pint) of water in a shallow saucepan. When it's boiling slide in the haddock fillets, turn down the heat and cover the pan.
Simmer gently for 8-10 minutes. Then strain the cooking liquor into a jug, and keep the fish warm.
Melt 50g of butter and cook the onion until soft and translucent. Stir in the curry powder and cook briefly, then add the rice and the water reserved from cooking the haddock.
Stir and bring to the boil.
Then turn down the heat, cover with a lid and cook very gently for 15 minutes until the water has gone and the rice is tender.
While the rice cooks prepare the haddock. Remove the skins and any bones from the fillets and break the flesh into large flakes.
Turn out the cooked rice onto a large serving dish and lightly mix in the haddock flakes.
Add the parsley, lemon juice and the remaining 50g butter. Stir to distribute the butter and parsley evenly through the dish and season to taste with salt and pepper. Garnish with the halved hard-boiled eggs and more parsley.