Kedgeree is a great way of eating fish and eggs.
- 1 and a half lb or 700g of fish (I like smoked mackeral)
- 3oz or 75g of butter
- 1 onion peeled and chopped
- 8 fl oz of long grain rice
- 1 pint cold water
- 1 teaspoon of curry powder
- 12 quail eggs hard boiled
- 1 tablespoon of lemon juice
- chopped parsley
- Hard boil the quail eggs for 3 minutes then leave to cool, peel and cut in half or chopped up.
- Place the fish in a saucepan and cover with 1 pint of cold water and bring to the boil.
- Add lid to fish pan and simmer gently for approximately 10 minutes.
- Drain off the liquid into a measuring jug.
- Place the fish in a oven proof dish and keep warm.
- Peel and chop the onions.
- Melt the butter in the empty fish pan and add the chopped onions and soften for about 5 minutes.
- Stir in the curry powder.
- Then stir in the rice and add 16fl oz of the fish cooking water.
- Cover the pan and cook gently for 15 minutes until the rice grains are tender.
- Remove the skins from the fish and flake the fish into small pieces.
- Add the fish, quail eggs, parsley, lemon juice and 1 oz of butter.
- Gently heat the pan for 5 minutes.
- Serve the kedgeree on warmed plates.
Kedgeree can be served on it’s own, or as an alternative breakfast, or as a main meal with jacket potato, peas, salad or seasonal vegetables.