2 plus a couple of leftover helpings for the lunchbox)
smoked haddock fillet
Salt and pepper
the haddock is cooked, pour off and reserve the cooking liquid, remove the skin and flake the fish getting rid of any bones. Then set aside on a warmed plate.
can now turn your attention to the rice. First of all, melt the butter in a saucepan and when it is foaming add the cardamom and curry powder. Cook this for a couple of minutes until the spices start to release their aromas.
the saucepan, turn the heat down to a simmer and leave to cook for 10 or so minutes. By this time the rice should be cooked nice and fluffy, and the hard boiled eggs peeled, quartered and ready to go.
assemble the dish, stir the flaked haddock, chopped parsley and another knob of butter into the rice, check the seasoning and serve up with the quartered eggs and a wedge of lemon on the side.
I know that traditionally Kedgeree is made with fish, but we're not all great lovers of fish so I've used chicken - maybe I can no longer call it Kedgeree, possibly it should be called a Biryani or a risotto, who knows
During the winter they had a lovely creamy kedgeree on the menu which I always had. When I used to work in London I occasionally had lunch with a friend in Corney and Barrow (these are a chain of wine bars in London)
Kedgeree – an Anglo-Indian breakfast. Nowadays usually made with smoked fish, Kedgeree is rarely eaten at breakfast in homes anymore but I sometimes see it on hotel breakfast menus and was served a pleasing plate of it recently on the early morning train