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Home Cooking

Kedgeree

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Home Cooking 7

Kedgeree

Bat Guano | Oct 9, 2007 09:38 AM

Per request, my kedgeree recipe (adapted from the NYT cookbook, some edition from several years ago) Sorry for the delay, Niki.

Actually doing this from memory, but I just made it 2 days ago so it's fresh in my so-called mind:

3/4 lb. smoked haddock (I often sub a combination of fresh and smoked salmon, or one or the other; it's definitely best with something smoked, though)
3/4 cup rice
1 cup onion
4 tsp. curry powder
1/2 cup chopped hard boiled egg
1/2 cup chopped parsley
2 tsp. butter
1 T oil

Simmer the smoked haddock in just enough water to cover until it flakes easily - but don't overcook it into mush. Drain, but don't throw out the water!

In another pan, saute the onion in the oil until translucent. Add the curry powder and cook 1 minute more. Add the rice and cook a minute or 2, enough to flavor and color the rice. Add 1 1/4 cups of the fish cooking liquid to the rice and cook until rice is done. Meanwhile flake the fish and remove the bones. When rice is done, add the fish, egg, and butter to the rice, stir, then stir in the parsley. Serve with lemon slices.

I don't think I left out anything important, but I'll go check the recipe tonight to be sure.

To answer your question on the other board, Niki, this dish is one of those that is more than the sum of its parts - the curry, smoky fish, rice, and parsley just seem to transform into a near-perfect amalgam of deliciousness. Definitely NOT just upper-class Brit nanny food.

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