Added by oliviascotland | Sat 29 Aug 2009 @ 11:19
A mild and creamy version of this family favourite.
2 large pieces of undyed smoked haddock, about 1lb in weight
half an ounce butter
3 cups basmati rice
4 eggs, hard boiled
2 tspns curry powder
half pint milk
half pint double/heavy cream
salt and pepper to taste
Place the fish in a large saucepan, add the milk and some freshly ground black pepper. Bring to the boil and simmer for 5 - 10 minutes. Remove the fish, and reserve the milk.
Cook the rice as per the instructions on the pack, adding the peas for the last 5 minutes if frozen, or 3 minutes if fresh, then strain well and rinse with cold water.
Soften the onions in the butter, adding the curry powder after about 5 minutes. Cook until tender.
Hard boil the eggs, then peel and chop roughly.
Put the rice and peas into a large serving dish, and add the rest of the ingredients. Mix together well and check taste and adjust seasoning. Cover and keep in a warm oven until ready to serve.
To make the sauce, add the cream to the reserved milk and bring to the boil. Season with salt and pepper, and then boil for 5 minutes until the sauce has reduced and thickened. Serve alongside the kedgeree.