Kedgeree, a dish of somewhat dubious origin, is one of my favorite simple and comfortable wintertime dishes to make at home. You can make this with any sort of smoked fish, but I’m partial to trout, because that’s what was in it the first time I ate (and subsequently fell in love with) this dish. It’s good to cook up a big pot of rice at the beginning of the week so that you always have it on hand to heat up as much or as little as you need on a whim.
Ghee or butter for sautéing
2 scallions, sliced (just the white and light green parts)
2 tsp curry powder
1 tsp turmeric
2 cups cooked jasmine or basmati rice
1 smoked fillet of trout (or whatever smoked fish you prefer), skin removed, deboned, and flaked
½ cup green peas (fresh are great, but frozen are easier!)
1 cup whole milk
2 hard-boiled eggs, cut into wedges
Salt and pepper to taste
Plain yogurt, lemon wedges, and parsley leaves for garnishing
Sauté the scallions on medium heat in a little ghee for just a couple of minutes. Add the curry powder and turmeric and cook gently, stirring with a rubber spatula, for another minute.
Add the cooked rice to the pan and stir until it goes all beautiful and golden, then toss in the fish and the peas and stir to combine. Add the milk and turn the heat to low, then cover and let simmer until heated through, stirring occasionally. Remove from the heat and season with salt and pepper to taste, then add the egg wedges and combine. Heap into bowls and garnish each serving with a dollop of yogurt, a lemon wedge, and a small handful of parsley leaves.