Often referred to as ‘the prince of rice’, basmati is a slender, long-grain variety with its own distinct flavour and aroma. And as the interest in Indian cuisine has grown in Australia, so too has basmati rice.

It is available in packets from supermarkets, which makes it easy to keep in the pantry, ready for use. Its light texture and long, thin grains make it suitable for use in Indian and Middle Eastern cooking. Basmati is an ideal accompaniment for any curry and it makes a superb pilaf.

And this delicious rice should always be used as the base for the much-loved kedgeree, a dish the British developed during their colonial rule in India in the late 19th and early 20th centuries.

Kedgeree was eaten by the English at breakfast. Its two main ingredients – fish and eggs – were popular breakfast foods at the time, so this dish was a great choice! Kedgeree is a satisfying cool-weather dish that can be served for brunch, lunch or dinner.

Kedgeree
Preparation time: 20 mins
Cooking time: 1 hour
Serves 4

400g smoked haddock
or cod
1 cup milk
6 black peppercorns
1 bay leaf   
4 eggs
30g butter
1 Tbsp vegetable oil
1 onion, finely chopped
1 Tbsp curry powder
1 cup basmati rice
2 cups chicken stock
½ cup cream
½ bunch parsley, finely chopped
1 lemon, cut in half

1 Put fish in a medium heavy-based pan. Pour over the milk, then add peppercorns and bay leaf. Bring to a simmer and cook, covered, for 15 minutes. Remove the pan from the heat and stand until lukewarm. Remove the fish from the milk and discard milk. Remove skin and bones from fish. Break flesh into flakes, and set aside.

2 Put the eggs in a medium heavy-based pan and cover with cold water. Bring to a simmer and simmer, uncovered, for 8-10 minutes. Put the pan in the sink and run cold water into the pan until the eggs are covered with water. Crack the shells on the side of the pan and leave to stand in the cold water for 5 minutes before peeling. Put the peeled hard-boiled eggs into a dish and set aside. 

3 Heat the butter and oil in a medium heavy-based pan. When the butter is melted, add the onion and cook on a low heat for 2-3 minutes or until the onion is soft and golden. Add the curry powder, stir to combine and cook for 1 minute. Add the rice and cook, stirring, for 1-2 minutes. Pour in the stock and cream and stir to combine. Bring slowly to the boil, then reduce to a simmer. Cook, uncovered, for 10-12 minutes, or until all the liquid has evaporated and tunnels have formed in the rice. Cover and reduce to a very low heat. Cook for 12-15 minutes or until the rice is tender.

4 Add the prepared fish to the rice mix. Roughly chop the eggs and add to the rice with the parsley. Stir gently with a fork to combine. Add a good squeeze of lemon juice and serve immediately.