This is the classic dish to make if you have leftover rice hanging about needing to be used. It is usually made with smoked haddock or cod but fresh salmon can be good too.
Kedgeree comes fom India but may have originally been brought to India from Scotland by troops stationed in India during the British Raj. It became a popular breakfast dish in Victorian times.
150g/6oz smoked haddock or cod
1 small onion finely sliced
Dessertspoon of curry powder
Juice of half a lemon
150g cooked rice
Handful of frozen peas
Small bunch of parsley chopped
Extra lemon to serve
Put the fish in a saucepan and cover with cold water. Bring to the boil then turn off the heat, cover and allow the fish to poach in the hot water for about ten minutes. If you are not using leftover rice then use this water as part of the cooking liquid. Allow the fish to cool, strip off the skin and break into large pieces.
Melt a good lump of butter in a frying pan or a shallow casserole and cook the onion gently until it is soft but not coloured. Add the cuury powder and the lemon juice and stir well to amalgamate.
Then add the rice separating the grains gently with a fork and the fish. Stir gently together along with the defrosted peas. Cover the pan and allow to heat through for about ten minutes. Stir in the chopped parsley before serving with a quartered hard boiled egg to accompany and a green salad.