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We love smoked fish and egg recipes. One of my favourites is smoked salmon in creamy scrambled eggs and Brian makes a mean kedgeree with some extra favourite ingredients – namely bacon, lime juice and coriander (instead of the traditional parsley). You could think of it as curried English breakfast.

According to Wikipedia, Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine”.

If you wanted to go a bit Thai I suppose you could try using coconut milk instead of cream. We’ve not tried that yet but if you do please let us know how it goes.

Ingredients (serves 8 approx)

These quantities are very approximate and can be varied (or some omitted) to suit your taste.

500gms smoked haddock
2 onions (and/or leeks)
2 handfuls of frozen peas
4 hard boiled eggs
6 rashers smokey streaked bacon (optional)
Creme fraiche/single cream
1 lime
Bunch of coriander (or parsley if you prefer)
Cooking oil
Spices of your choice. We use curry powder, cumin seeds, coriander seeds, coriander powder, pepper and turmeric
400mls basmati rice cooked in 600mls of water

Method

Hard boil eggs then immerse in cold water. Then peel.

Poach haddock in half inch water skin side up in water in frying pan for 5 to 7 minutes. Keep water. Skin easier to peel off when cold. Flake and check no bones.

Grill bacon and cut into 1 cm pieces.

All of the above can be done beforehand and kept in the fridge until needed.

Fry onions in oil until translucent. Throw in peas and curry powder/spices with half lime juice and half the bunch of coriander chopped. Stir for a few minutes.

Add chopped eggs, flaked fish, rice, the poached haddock water, cream fraiche. Stir over low heat to blend flavours.

Before serving add rest of lime juice and chopped coriander.

Keeps well in the fridge and can be reheated on the hob with extra liquid or in the microwave.

 

 

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