Kedgeree My Sisters Recipes

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

JANE GARMEY'S KEDGEREE

Steps:

• Put the haddock in a skillet and pour boiling water over it to cover. Bring to the boil and let it barely simmer 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Take care not to overcook the fish. Drain, reserving one and one-quarter cups of the cooking liquid.
• Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until the onions are wilted. Add the rice and stir. Add the curry powder and cook, stirring, about one minute.
• Add the liquid in which the fish cooked. Bring to the boil and let simmer, covered, about 15 minutes, or until the rice is tender and most of the liquid is absorbed. If most of the liquid has not been absorbed, uncover and cook over high heat until it has done so. This rice should be a bit ''wet,'' but it should not be soupy.
• Meanwhile, flake the fish. Remove and discard any skin, tough parts and bones.
• Add the butter, chopped egg, flaked fish and parsley to the rice. Stir to blend. Serve on hot plates, garnishing each portion with a lemon slice.