Fish Kedgeree - 4 portions
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400 g  (1 lb)  Smoked haddock (or fresh salmon)
200 g  (8 oz)  Pilav Rice  
2              Hard-boiled eggs 
 50 g  (2 oz)  Butter
250 ml (2 pt)  Curry sauce (see below)

1.Poach the fish. Remove all skin and bone. Flake.
2.Cook the pilav rice. Dice the eggs.
3.Combine the eggs, fish, rice and heat in the butter. Season.
4.Serve hot with a sauceboat of curry sauce.

Note:- Traditionally served for breakfast, lunch or supper.



Curry sauce (for Kedgeree) - 4 portions
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50 g  (2 oz)  Onion, chopped
¼             Clove of garlic
10 g  ( ½ oz) Oil, butter or margarine
10 g  (½ oz)  Flour
5 g   (¼ oz)  Curry powder
5 g   (¼ oz)  Tomato puree
375ml (¾ pt)  Stock (Chicken or Vegetable)
25 g  (1 oz)  Apple, chopped
1 tbsp        Chutney, chopped
5 g   (¼ oz)  Desiccated coconut
10 g  (½ oz)  Sultanas
10 g  (½ oz)  Ginger root, or 5 g ( ¼ oz) ground ginger
Salt

1.Gently cook the onion and garlic in the fat in a small sauteuse without colouring.
2.Mix in the flour and curry powder.
3.Cook gently to a sandy mixture.
4.Mix in the tomato puree, cool.
5.Gradually add the boiling stock and mix to a smooth sauce.
6.Add remaining ingredients; season with salt, and simmer for 30 minutes.
7.Skim and seasonin.

Note:- This sauce has a wide range of uses with prawns, shrimps, vegetables, eggs, etc.


Braised or pilav rice - 4 portions
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 50 g  (2 oz)   Butter
 25 g  (1 oz)   Chopped onion
100 g  (4 oz)   Rice (long-grain if pilav rice not available), white or brown
200 ml (3/8 pt) White stock (preferably chicken or vegetable)
Salt, mill pepper

1.Place 25 g (1 oz) butter in a small sauteuse. Add the onion.
2.Cook gently without colouring for 2-3 minutes. Add the rice.
3.Cook gently without colouring for 2-3 minutes.
4.Add twice the amount of stock to rice.
5.Season, cover with a buttered paper, bring to the boil.
6.Place in a hot oven 230-250°C (Reg. 8-9; 50-500°F) for approximately 15 minutes until cooked.
7.Remove immediately into a cool sauteuse.
8.Carefully mix in the remaining butter with a two-pronged fork.
9.Correct the seasoning and serve.

Note:- It is usual to use long-grain rice for pilaff because the grains are firm, and there is less likelihood of them breaking up and becoming mushy. During cooking the long-grain rice absorbs more liquid, loses less starch and retains its shape as it swells; the short or medium grains may split at the ends and become less distinct in outline.



Thanks to www.chefs-help.co.uk