Kedgeree (Indian Fish-Rice Dish)

This is Anglo-Indian recipe traditionally part of breakfasts, but also for dinner. Serves 4


1 cup rice
2 tbsp olive oil
1 lb smoked haddock (also called finnan haddie)
1 large onion, chopped
2 tsp curry powder
1 tsp nutmeg
2 tbsp light cream
1 oz butter
2 hard-boiled eggs, cut into segments
fresh parsley
salt and pepper

Put the haddock in a pan, pour boiling water over it and allow it to sit over a low heat for about ten minutes (do not let the water come back to a boil). Remove the haddock from the water, keeping the water to one side. Discard the skin and bones, and flake the fish.

Gently fry the onion in the oil until it is soft. Add the rice, and stir until it becomes transparent. Stir in the curry powder and nutmeg. Add about 2.5 cups of the water from the haddock, and cook gently for about 15 minutes until the rice is tender and the water has been absorbed, stirring occasionally and adding more water if necessary.

Stir in the cream and butter, and also the seasoning (go easy with the salt). Garnish with the parsley and egg segments. Serve with mango chutney and lemon wedges.

This dish goes well with an apple, peanut and celery salad.