This is my husband's absolute favorite dish, and it's easy to see why he loves it so much. Packed with high-quality protein, it provides a nourishing and deeply satisfying start to the day, leaving him feeling energized and ready to tackle whatever lies ahead. What makes it even better is its remarkable versatility as it can be enjoyed either piping hot or refreshingly cold, making it a perfect choice for any time of day. Originating from India, this dish has a rich and fascinating history, taking us on a culinary journey filled with discovery and delight. Embraced and heavily adopted by the British, they quickly recognized its flavorful and highly nutritious qualities, turning it into a beloved staple. This dish beautifully showcases the vibrancy and diversity of culinary traditions with its unique cultural fusion, effortlessly capturing the essence of global gastronomy.

YIELD: 8 servings

Ingredients

• 450 g skin on smoked fish fillets such as haddock, cod, turbot, halibut or trout

• 1 cup (240 m)l milk

• 4 tablespoons (60g) butter

• 5 cups of cooked saffron basmati rice or brown rice

• 1 cup (240g) of 35% cream

• 1 tsp cayenne pepper

• 1/2 tsp curry powder

• 1 shallot onion, finely chopped

• 2 eggs

• salt and pepper for taste

FOR GARNISH

• fresh parsley finally chopped

• fresh chopped green onion (optional)

• 2 hard boiled eggs, peeled and sliced

• lemon wedges

1. Presoak smoked fish in milk the night before. Use glass or ceramic bowl. Refrigerate well covered.

2. In the morning, cook rice as per packaging recipe. I prefer to cook brown rice the night before as it takes much longer time to cook.

3. Poach the smoked fish in the milk until it flakes. Make sure to cover fish well with milk. Top up with water if needed. This might take about 10 minutes.

4. Discard the milk. Let the fish cool.

5. Skin the smoked fish, remove all the bones and flake the fish with a fork. Set aside.

6. Melt butter in a high-sided non-sticky frying pan over medium heat. Add cayenne pepper and curry powder. Add chopped shallot onions. Fry until soft and transparent. Add the rice and stir it well.

7. Beat eggs and cream in separate bowl. Add the mixture to rice and cook very gently. turning occasionally. until the egg is just cooked through but remains slightly runny, about 5 minutes.

8. Add flaked fish to mixture, turning it gently.

9. To Serve, place kedgeree in a warm casserole pan.

10. Garnish with slices boiled eggs, chopped parsley, green onions and lemon wedges.

    SMACZNEGO!