British Kedgeree

Name: British Kedgeree
Ingredients: 1 tablespoon butter; 1/4 dried hot red pepper; 2/33/4 cup cooked rice; Cooked fish, enough to make 1/23/4 cup, flaked; Salt; 1/4 cup heavy cream; 1/2 teaspoon Madras curry powder, or more to taste; 1/2 hard-boiled egg (see page 107), sliced; A sprinkling of chopped fresh parsley

9 ingredients

5 steps

Ingredients

1 tablespoon butter
1/4 dried hot red pepper
2/33/4 cup cooked rice
Cooked fish, enough to make 1/23/4 cup, flaked
Salt
1/4 cup heavy cream
1/2 teaspoon Madras curry powder, or more to taste
1/2 hard-boiled egg (see page 107), sliced
A sprinkling of chopped fresh parsley

Directions

1

Heat the butter in a small, heavy pot, and add the hot pepper.
2

Let it sizzle in the oil and turn dark, then fish it out and discard.
3

Stir the rice and the fish into the pot, salt to taste, and leave over low heat to warm through.
4

Meanwhile, simmer the cream and curry powder together until the cream thickens.
5

Transfer the rice and fish to a warm bowl, pour the curried cream over, and garnish with the hard-boiled egg slices and a scattering of parsley.