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What You Need:
(To Serve: 2)
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3 tablespoons salt
1 cup long-grain rice
1 pound smoked haddock
4 tablespoons butter
1 tablespoon curry powder, preferably imported Madras curry powder
¼ teaspoon cayenne pepper
4 hard-cooked eggs, rubbed through a sieve
2 tablespoons finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Bring 6 quarts of water to a boil in a large heavy pot, add the salt, then pour in the rice in a thin, slow stream so that the water never stops boiling.
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2. Reduce the heat to moderate, and boil the rice uncovered for 15 minutes, or until the grains are tender but still slightly firm to the bite. Taste periodically to make certain.
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3. Meanwhile, in a heavy 8- to 10-inch skillet, cover the haddock completely with cold water. Bring to a boil over high heat, reduce the heat to low and simmer uncovered for 10 minutes.
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4. With a slotted spatula transfer the fish to a plate and break it up into large flakes with a fork, discarding any bones you find. Cover and set aside.
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5. In a heavy 3- to 4-quart saucepan, melt the butter over moderate heat. When the foam has almost subsided, sprinkle in the curry and cayenne pepper.
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6. Lower the heat and cook, stirring constantly, for about a minute. Then drain the rice in a colander and stir it into the butter with a fork. Add the flaked fish and return the saucepan to low heat.
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7. Tossing the rice and fish together gently but thoroughly, cook for a minute or two, until the fish is heated through. Stir in half of the sieved eggs, and taste for seasoning.
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8. Transfer the kedgeree to a deep heated platter or a serving bowl, sprinkle with the remaining sieved eggs and the parsley, and serve at once.
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