A classic Victorian breakfast recipe found on CookIt!
Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.
700 g [1,55 lb] smoked haddock fillets
100 g [3,5 oz] butter
1 medium onion
2 level teaspoons mild curry powder
220 g [7,75 oz] long grain rice
Juice of half a lemon
3 heaped tablespoons freshly chopped parsley
Salt and pepper
 Place the eggs into a pan of cold water and bring to the boil.
 Simmer for ten minutes then place in cold water and leave to cool.
 When the eggs have cooled, remove shells and roughly chop.
 Put the haddock fillets into a large pan, cover with 1 pint of cold water.
 Bring the pan to the boil, then reduce the heat and cover with a lid and leave to simmer for 8 minutes.
 When cooked, remove the haddock from the pan and put into an oven proof dish, cover with foil and keep warm in a very low oven.
 Put the water that the fish was cooked in into a jug.
 Carefully chop the onion.
 Using the same pan that the fish was cooked in, gently melt the butter and add the chopped onion and fry for 5 minutes until soft.
 Add the curry powder, stir and cook for 1 minute.
 Stir in the rice and add 450ml of the saved fish water.
 Stir again and when it starts to simmer reduce to a very gentle heat and cover with a lid.
 Cook for 15 minutes.
 While the rice is cooking, take the skin off the fish and flake (break into pieces) into the dish.
 Roughly chop the eggs and parsley.
 When the rice is cooked, add the fish, eggs, parsley and lemon. juice
 Season with salt and pepper and gently mix it up.
 Place the lid back on the pan and leave on the lowest heat for another 4 minutes.
 Serve it in the warm oven proof dish.