Ingredients Jump to Instructions ↓

  1. 2 Eggs - hard-cooked Peeled - chopped fine

  2. 1 1/2 cups 355ml Flaked finnan haddie - freshened, boned, skinned (or any smoked fish) - (see note)

  3. 3 cups 480g / 16oz Cooked basmati rice - (try brown basmati)

  4. 3/4 cup 177ml Heavy cream

  5. 1 1/2 teaspoons 7 1/2ml Curry powder - (or to taste)

  6. 1/2 teaspoon 2 1/2ml Freshly grated nutmeg Generous grindings of pepper

  7. 3 tablespoons 45ml Lemon juice Lime wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions PREHEAT OVEN TO 325F Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK


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