British Kedgeree
Jane Grigson points out in her book English Food that this dish, borrowed from a Hindu creation of rice and lentils called khichri, became a favorite breakfast item among the Brits. However, she warns, it is only as good as the fish that goes into it, so don’t use tired leftovers. But good fish that has been recently and carefully prepared (i.e., not overcooked) is fine, and be generous with the butter and the cream. I have made this with salmon, flounder, and red snapper—all good.
Ingredients
Preparation
Heat the butter in a small, heavy pot, and add the hot pepper. Let it sizzle in the oil and turn dark, then fish it out and discard. Stir the rice and the fish into the pot, salt to taste, and leave over low heat to warm through. Meanwhile, simmer the cream and curry powder together until the cream thickens. Transfer the rice and fish to a warm bowl, pour the curried cream over, and garnish with the hard-boiled egg slices and a scattering of parsley.
