Kedgeree Recipe - Cooking Index
Kedgeree Recipe - Cooking Index
| 2 | Eggs - hard-cooked | |
| Peeled - chopped fine | ||
| 1 1/2 cups | Flaked finnan haddie - freshened, boned, skinned | |
| (or any smoked fish) - (see note) | ||
| 3 cups | Cooked basmati rice - (try brown basmati) | |
| 3/4 cup | Heavy cream | |
| 1 1/2 teaspoons | Curry powder - (or to taste) | |
| 1/2 teaspoon | Freshly grated nutmeg | |
| Generous grindings of pepper | ||
| 3 tablespoons | Lemon juice | |
| Lime wedges |
PREHEAT OVEN TO 325F Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges.
NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness.
MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK
Source:
Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei
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