Kedgeree

Name: Kedgeree
Ingredients: 2 large eggs hard-cooked, peeled, chopped fine; 1 1/2 cups smoked fish boned, skinned; 3 cups basmati rice cooked; 3/4 cup heavy whipping cream; 1 1/2 teaspoons curry powder; 1/2 teaspoon nutmeg freshly grated; 3 tablespoons lemon juice

7 ingredients

7 steps

Ingredients

2 large eggs hard-cooked, peeled, chopped fine
1 1/2 cups smoked fish boned, skinned
3 cups basmati rice cooked
3/4 cup heavy whipping cream
1 1/2 teaspoons curry powder
1/2 teaspoon nutmeg freshly grated
3 tablespoons lemon juice

Directions

1

PREHEAT OVEN TO 325F (160C).
2

Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix.
3

Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended.
4

Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss.
5

Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty).
6

Put the Kedgeree in a casserole and heat in oven only until piping hot.
7

Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges.