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.
oooh, i love kedgeree! whenever we go visit friends in the UK, i insist upon them making it. they use a jamie oliver recipe that uses cilantro, instead of parsley, and they serve it with mango chutney. wonderfully, delicious, addictive stuff!
i can never find smoked haddock here, though. not that i've done an extensive search, but it doesn't seem to be readily available in new york. bat guano, can you find it where you are?
It's not that hard to find in Austin. I usually get it at Central Market - I don't know if there are any in NY - but I'd be surprised if Whole Foods didn't have it. You can probably substitute just about any smoked fish, too. Cilantro is good, too - I've done it that way when I didn't have parsley. Have to try the mango chutney - that does sound good!
Whoa - this is SO different from kitcheri! (which kedgeree developed from, as I recall). I remember being taught how to make Indian kitcheri by an east Indian friend, and the basic idea was rice & dal, spices, and whatever you want to throw in. But fish, eggs and smoked cod??? Funny how things mutate...
All variations of this dish are things I crave (and make) on almost exactly a monthly basis. I grew up eating the Indian-Pakistani kitcheri, but have grown to love British kedgeree as well as congee/jook. The Indian-Pakistani one, as noted above, is made with rice and lentils, but there's a "wet" one that's more like a porridge/jook that I find myself making more often than the "dry".
Like Bat Guano, I typically find my smoked fish at the Whole Foods here in Austin -- they tend to have about 10 different kinds. Last time I made kedgeree I gave the black cod a whirl and it was delicious.
Half the fun is in the condiments.
Thanks for the recipe above, it looks pretty much like what I've been doing.
the original S. Asian kitchri is daal cooked with rice to the point of being mushy and then seasoned with a lightly spiced carmalized onion and oil dressing. You can eat it at any time but it is especially to be eaten when one has an upset tummy.
the kedgeree above is a purely British invention (just like curry powder!)