KEDGEREE (for four)

OLYMPUS DIGITAL CAMERA Rice, rice mains, kedgeree 2

British-Indian cuisine was very popular in Victorian England, and new dishes often were named after famous people. Charles Francatelli, chef to Queen Victoria, named his version of the then-new dish kedgeree (the English version of the Indian dish khichiri), after Florence Nightingale, heroine of the Crimean War. Craig Claiborne considered the following the best recipe for the dish, from Jane Garmey’s book Great British Cooking: A Well Kept Secret.

¾ pound smoked haddock fillet (or, if haddock is unavailable, smoked salmon, trout, or even cooked fresh salmon fillet can be substituted)

1 tablespoon vegetable oil

1 cup finely chopped onions

¾ cup long grain or basmati rice

4 teaspoons curry powder

4 teaspoons butter

½ cup finely chopped hard cooked egg

1/3 cup finely chopped parsley

4 thin lemon slices, seeded

1, Put the fish in a saucepan or skillet large enough to hold it without crowding. Pour enough boiling water over the fish to cover. Bring to a boil and let simmer 12 minutes or longer until the fish flakes easily with a fork. Do not overcook the fish or it will lose flavor and texture.

2. Drain the fish but reserve 1-1/3 cups of the cooking liquid.

3. Heat the oil in a saucepan and add the onion, stirring. Cook briefly until onions have wilted. Bring to a simmer and add the rice and curry powder and stir over low heat about 1 minute.

4. Add the cooking liquid and bring to a boil. Cover and let simmer 17 minutes. Cook only until the liquid is absorbed.

5. Flake the fish, discarding any bones and pieces of skin.

6. Add the fish, butter, eggs and parsley to the rice and stir. Serve on four plates, garnishing each portion with a lemon slice.

from Craig Claiborne, The New York Times Cookbook

Leave a Reply