Kedgeree also known as kitcherie or kitchiri is usually made of flaked fish, rice and parsley. It is an Indian dish that was adapted by the British. It was initially prepared to make use of leftovers until it eventually became a dish in itself. Â It is a perfect meal for a lazy day, but it can impress guests as well. It is also a good idea to whip up a dish made of shrimp to compliment it.
500g salmon or cod fillet, sliced into cubes
1 tablespoon olive oil
1 piece lemon rind
1 bay leaf
1 large onion, finely chopped
1 teaspoon curry powder
3 cups cooked basmati rice
3 hard-boiled eggs, sliced
1/4 cup finely chopped fresh parsley
2 egg yolks
1/4 cup cream
1 lemon, quartered, for serving
Heat the oil in a large non-stick frying pan under medium heat. Fry the fish until they are light brown. Transfer to a plate.
Melt the butter in the same frying pan over medium heat. Add the onions and curry powder. Cook it for 5 minutes or until the onions are soft. Lower the heat and add the cream and egg yolks. Stir for 2 minutes. After, add the rice and parsley. Â Mix well. Cook for another 2-3 minutes. Transfer the kedgeree to a serving plate or individual bowls. Top with hard boiled eggs. Serve warm with lemon wedges.
Photo Courtesy Of: Â Â jules:stonesoup