Kedgeree is an Anglo – Indian dish (more Anglo than Indian) that starts off by simmering smoked haddock or herring and flaking it. This Baltic version eliminates that step and substitutes Riga Gold jarred smoked sprats folded in at the end, thus a Balto-Indian dish.
Recipe
- 1 cup basmati rice
- 2 cups fish broth or salted water
- 4 hardboiled eggs, cut into quarters
- ¾ cup frozen peas, cooked
- 3 tbsp butter
- 1 tbsp oil
- 1 yellow onion, finely chopped
- 1 tbsp medium curry powder
- 3 tbsp whipping cream
- Pepper to taste
- Juice of half of a lemon
- ½ contents of a 250 g jar of Riga Gold smoked sprats in oil
Method of preparation
- Bring water or broth to a boil and add rice. Turn down the heat to low and simmer covered for 10 minutes. Turn off the heat and let it stand 5 minutes. (Or use leftover rice.)
- (While rice is cooking prepare eggs and peas.)
- Melt the butter with the oil in a large frying pan and cook the onion over low heat for 5 minutes until well softened, stirring occasionally.
- Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions.
- Add the peas, cream, parsley and a few twists of ground black pepper. Combine.
- Gently fold in lemon juice and sprats. Cook for 1–2 minutes. Place eggs on top of the rice. Cover the pan with a lid and heat through for 2–3 minutes or until the eggs are warm.
- Garnish with parsley (or dill if you want to be more Estonian).
