Kedgeree

• This dish was very popular in Victorian times in Britain.
• It originated in India and was often served for breakfast.
• It originated in India and was called – ‘khichari’.
• It was started as a dish with rice, fried onion, lentils and eggs.
• Over time, the lentils were left out and fish was added.
• There are many different recipes  but they all include: boiled rice, fish (often smoked) and hard boiled eggs. Paprika, cayenne pepper or curry powder is added.
• I made this whilst doing some research into old English recipes.
• Everyone loved it and I thought that it would be a “hit” in Poland too.

INGREDIENTS

• 2 onions – finely chopped
• 75g butter (do not stint on this)
• 300ml of vegetable stock
• 200g-250g long grained rice – boiled
• 250g-300g smoked haddock
• 3 – 4 hard boiled eggs – cut into quarters
• 1 lemon – cut into quarters
• 1 teaspoon ground paprika or cayenne pepper
• Salt and pepper to taste
• *
• Flat leaved parsley to garnish

METHOD

• Poach the fish in the vegetable stock for 6 – 8 minutes.
• Remove the skin and flake the fish.
• Meantime melt the butter in a large frying pan.
• Gently fry the onions till golden.
• Add rice and a few tablespoons of the stock.
• Add the paprika, stir and continue cooking.
• Add the flaked fish and more stock if too dry.
• Cook through for a few minutes.
• Season to taste.
• Serve in a large dish with hard boiled eggs and lemons around the side.
• Garnish with flat leaved parsley.
• Diners should squeeze lemon juice over their portion.