Kedgeree - Classic Breakfast

Kedgeree:

Pairing rice and lentils is an age old tradition in India. Kitchri is a pheasant meal and considered as comfort food throughout India. During Mughal dynasty, the kitchri went through series of changes. They infused it with strong spices, enriched with nuts and also presented it at social gatherings!

During British raj...the traditional kitchri took a different dimension. Addition of fish and eggs are the noteworthy points here. Thanks, they still add curry powders (makes it easier to trace the origin')! Anyway, the recipe was soon adopted by Anglo-Indian families and it made its way to Britain. Now Kedgeree is such a fashionable dish and it is served at the finest hotels as Classic Breakfast (Britain).

Ingredients:

Butter 2 cubes
Haddock (preferably smoked) 300 grams
Hard boiled eggs 4
Long grain rice 1 cup
Milk 1 cup
Salt as per taste
Large White Onion 1 sliced
Turmeric ¼ teaspoon
Curry Powder 2 teaspoons
Bay leaves 2
Parsley leaves few
Lemon wedges to garnish.

Method:

Slice the hard boiled eggs and set aside.

Heat milk in a sauce pan. Add fish to it, let the milk cover the fillets completely. Once the fish is done, remove from heat. Try to remove the fish bones, pin bones if any and skin them. Then flake the fish and set aside.

Cook rice with enough salt in it.

In a large wok, melt butter. Add bay leaves and onions. Fry real good, maybe till onions are reddish brown. Add well-cooked rice to it now.

Further add turmeric powder, curry powder and chopped parsley leaves. Once the rice is done with beautiful yellow color. Add fish to it...fry real good and remove from heat. Garnish with sliced eggs and lemon wedges.

Serve warm for breakfast.