Jane Garmey's kedgeree

Ingredients

• 1 pound smoked haddock
• 2 tablespoons corn, peanut or vegetable oil
• 1 cup finely chopped onion
• 1 cup long-grain raw rice
• 1 to 2 tablespoons curry powder (see note)
• 2 tablespoons butter
• 3 hard-cooked eggs, peeled and chopped
• ½ cup finely chopped parsley
• 1 lemon, ends trimmed, cut into thin round slices, seeds removed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    441 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 37 grams protein; 242 milligrams cholesterol; 927 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Place the fish in a heavy skillet and add boiling water to cover. When the water returns to a boil, reduce the heat and let the fish barely simmer for about 10 to 12 minutes. Cooking time will depend on the thickness of the fish. Cook until the fish barely flakes. Do not overcook. Drain the fish but reserve two and one-half cups of the cooking liquid.
2. Heat the oil in a saucepan and add the onion. Cook, stirring often, until the onion is wilted. Add the rice and cook, stirring, about one minute. Add the curry powder and stir. Add the reserved cooking liquid. Cover closely and let simmer 15 minutes or until rice is tender. Stir in the butter.
3. Flake the fish and add it. Add the eggs and parsley. Blend. Spoon the kedgeree onto a hot platter and decorate the top with lemon slices.

• Jane Garmey uses only one teaspoon of curry powder for this recipe. We prefer a stronger flavor.

40 minutes