British Kedgeree

Name: British Kedgeree
Ingredients: 1 tablespoon butter; 1/4 dried hot red pepper; 2/3–3/4 cup cooked rice; Cooked fish, enough to make 1/2–3/4 cup, flaked; Salt; 1/4 cup heavy cream; 1/2 teaspoon Madras curry powder, or more to taste; 1/2 hard-boiled egg (see page 107), sliced; A sprinkling of chopped fresh parsley

December 9, 2011

Jane Grigson points out in her book English Food that this dish, borrowed from a Hindu creation of rice and lentils called khichri, became a favorite breakfast item among the Brits. However, she warns, it is only as good as the fish that goes into it, so don’t use tired leftovers. But good fish that has been recently and carefully prepared (i.e., not overcooked) is fine, and be generous with the butter and the cream. I have made this with salmon, flounder, and red snapper—all good.

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