World Flavors Cookbook

Kedgeree

A colonial-era breakfast dish of flaked smoked fish (usually haddock), spiced rice, and hard-boiled eggs.

Cuisine: England

Ingredients

• 300g Smoked Haddock
• 2 cups Basmati rice
• 2 tbsp Butter, 1 tbsp curry powder
• 4 hard-boiled eggs
• Fresh parsley and lemon

Instructions

1. Poach the fish in milk, then flake.
2. Sauté spices in butter, add rice and water, and cook until fluffy.
3. Gently fold the flaked fish into the rice.
4. Serve topped with egg quarters, parsley, and a squeeze of lemon.