Recipe

Kedgree Recipe

	Sirshawnthebrewer / All my dishes 6 months, 2 weeks ago This is an old Anglo-Indian Recipe from the old days. This is one of my favorites when I just want something without a lot of hassle. The real kick to this is using authentic Indian Bashmati Rice. Prep:30m Cook:40m Servings:46	Sirshawnthe
	english indian curry easy

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Ingredients

1 Lb of smoked Herring or Haddock fillets

2 Tablespoons of Oil

1 Large Onion finely chopped

1 cup of Bashmati Rice

1 Tablespoon of Red Curry powder

2 oz Butter

3 Hard boiled Eggs, Finely chopped

1/2 Cup of fresh chopped Parsley

1/2 cup of Cilantro Finley chopped (Optional, I like the extra flavor kick)

1 Lemon cut into slices (Again optional)

Directions

Herring if used:

I usually use the jug method. Which is heat your boiling water and pout over your Herring and let stand 15-25 minutes. If fresh Herring is not available move on to the Haddock. You don't want to try to use canned!!

At this point you can just flack it right off the bones. Careful not to get any bones.

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Place the Haddock in a shallow heavy pain with boiling water.

Simmer on low for 10 minutes. Don't let the water come to a boil, It should only simmer.

Remove the Haddock and reserve the cooking water.

Discard all the bones and flack the fish into pieces no bigger than 1 inch.

Pour your oil into a sauce pan and saute for about 5-10 minutes. Add the rice, as it becomes transparent, Stir in the Curry powder.

Take 2 1/2 cups of the water from where the fish was cooked and pour it over the onion and Curry mixture. Cook until the rice is tender and the water has been absorbed (About 15 minutes).

Check the rice from time to time to make sure it doesn't stick: It might be necessary to add a few more tablespoons of water if it gets to dry.

When the rice is done, Add the fish and butter,eggs and herbs.

Put into or on a hot serving dish.

Decorate with lemon slices.

Enjoy the labor of love..:)

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