Dishes: English Kedgeree
This is favorite English breakfast dish. It originated in India where it was made with lentils, rice, eggs, and spices. Adapted and popularized by the English, it has been customarily prepared by them with smoked or other fish, rice, hard-cooked eggs and various seasonings. This is one of the many versions.
One-third cup or margarine.
One or two tablespoons curry powder.
Two tablespoons fresh lemon juice.
Two and half cooked rice.
Two and a half cups flaked cooked fish (cod, salmon, or haddock).
Two teaspoons Worcestershire sause.
Four hard-cooked eggs, shelled and chopped.
Half cup chopped fresh parsley.
Salt, pepper to taste.
Melt butter in a large saucepan. Stir in the curry powder and cook over low heat for 1 minute. Add the lemon juice, rice and fish. Cook slowly, stirring until the foods are heated. Mix in the remaining ingredients and leave on the stove long enough to heat them. Serve on a warm platter.