Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs, hard-cooked
- peeled, chopped fine
1 1/2 c Flaked finnan haddie *
*freshened, boned, skinned,
- (or any smoked fish)
-*** (See NOTE) ***
3 c Cooked basmati rice
-(try brown basmati rice)
3/4 c Heavy cream
1 1/2 ts Curry powder (or to taste)
1/2 ts Freshly grated nutmeg
Generous grindings of pepper
3 tb Lemon juice
Lime wedges

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.

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