KEDGEREE

This flavourful dish has English colonialism in India (where rice is a staple food) to thank for its invention. The lightly spiced eggs tickle the taste buds and the addition of eggs and fish provides ample protein for energy to face a new day. Kedgeree was a popular dish on breakfast tables in the Victorian era and because British taste buds were not yet appreciative of the abundance of Indian spices, it became a wonderfully exotic alternative. Traditionally, kedgeree is prepared with leftover rice.

Serves 6

RICE

  • 2 tbsp (30 ml) oil
  • 1 cup basmati rice
  • 1 tsp (5 ml) salt
  • 2 cups (500 ml) water
  • 2 bay leaves

KEDGEREE

  • 2 tbsp (30 ml) oil
  • 1 onion, diced
  • 2 cm ginger, grated
  • 1 garlic clove, minced
  • 2 tbsp (30 ml) curry powder
  • 1 tsp (5 ml) mustard powder
  • 2 tomatoes, finely chopped
  • juice of 2 lemons
  • 160 g smoked haddock, flaked
  • 2 eggs, cooked, shelled and quartered
  • a handful of fresh coriander leaves
  • 1 cup (250 ml) plain yoghurt

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