This recipe was inspired by Khichri , an Indian dish made of rice and lentils. The original dish can be traced back to 1340 but Kedgeree was an invention of the British Colonials returning from India in Victorian times. It is usually served for breakfast and makes a great main course for a weekend brunch.
To make Kedgeree you will need:
300 grams of long grain or basmati rice
2 onions diced
400 grams (more or less) smoked haddock or smoked mackerel
2-3 Tablespoons vegetable oil
1 Tablespoon curry powder
lemon juice- optional
Cook the rice according to the package instructions. Hard boil the eggs for about 10 minutes, a bit longer if you don't like the yolks soft. Flake the fish into bite size pieces.
Put the oil in a hot frying pan and saute the chopped onion until it soft, add the curry powder and cook for 1 minute. Add the rice, lemon juice and flaked fish. Cook until warmed through. Check for seasoning, you may want to add more curry powder, salt or pepper.
Peel and quarter the hard boiled eggs. Place the eggs on top of the hot Kedgeree and serve!