Yield: 4 servings
2 Eggs, hard-cooked - peeled, chopped fine
1 1/2 c Flaked finnan haddie - freshened, boned, skinned (or any smoked fish)
3 c Cooked basmati rice - (try brown basmati rice)
3/4 c Heavy cream
1 1/2 ts Curry powder (or to taste)
1/2 ts Freshly grated nutmeg
Generous grindings of pepper
3 tb Lemon juice
Lime wedges
PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together
lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat,
stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to
the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the
dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and
heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs,
and garnished with lime wedges. An excellent breakfast dish! |
