Anglo-Indian Kipper Kedgeree

Kedgeree was a very popular Victorian breakfast recipe, developed during the times of the British Raj, and subtly changed to appeal to the British palate.

It is believed that Kedgeree is based on Khichdi, which is an Indian/Pakistani preparation of rice, lentils and spices. Khichdi has many and various recipes across India and Pakistan, and it was from these recipes that kedgeree evolved.

Ingredients

Serves 2

200g Basmati rice, cooked 1 Onion, diced 1/2 a bunch of chives, chopped a small bunch of Coriander, chopped 100g Butter 1 heaped tbsp curry powder 3 cooked filets kippers, flaked 1 tsp garlic paste

2 hard boiled eggs 1 lemon, quartered

Directions

Melt the butter in a large frying pan, over a gentle heat.

Add the diced onion and cook for around 5 minutes, until the onion softens. When your onion is cooked add the garlic paste and cook for around 1 minute.

Next, add the curry powder and cook again for 1 minute. Place the cooked Basmati rice into the frying pan and stir to coat the rice with the spiced butter.

When the rice is fully coated with the spices add the flaked kippers and mix. Stir until the fish is heated through. Check seasoning, adding black pepper and salt as required. Turn off the heat and add the fresh coriander, fresh dill and lemon juice.

Place extra lemon wedges on each plate and serve with a hard boiled egg and toast.

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