Despite the growth in popularity of Indian and Ethnic restaurants, you may find the inclusion of Curry powder in a traditional Scottish recipe to be a bit of a surprise. It shouldn't really be, when you consider that it was a Scottish regiment (who served all over the globe) serving in India that married local curry with smoked fish.
Ingredients (to serve four people):
2 fillets of smoked haddock, bones and skin removed
2 hard boiled eggs, shelled and chopped finely (some people add more than 2 eggs)
350g long grain basmati rice (or brown rice)
50g/ 2oz stick of butter
750ml chicken stock
Small onion, peeled and finely chopped
One bay leaf
Half teaspoon grated nutmeg
Ground pepper (to taste)
300ml cups of milk to poach the fish
One teaspoon curry powder (or to your own taste!)
Pre-heat the oven to 180C/350F/Gas Mark 4. Cook the onion gently in the butter and add the rice, stirring to coat the rice in butter. Add the stock and bring to the boil. Add the bay leaf, cover and cook in the oven for about 20 minutes or until the rice has absorbed the stock. Remove the bay leaf at the end of cooking.
Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.
When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).
Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.
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For US to UK equivalents for food weights and measurements see this rough guide