Kedgeree

According to Wikipedia , Kedgeree is a British Breakfast dish of curried rice and fish, from the original Indian dish Khichri.

Anyway, having stumbled across it in a few books that I have read about regency era Britain, its something that I've been keen to make for some time, and I found myself with leftovers of just the right sort. I found myself pleasantly surprised by the results. I thought the eggs/rice/spices were a strange mix in reading the recipe, however, after eating it, the eggs made a really delicious addition!

I used a 3 grain wild rice mix, and a leftover half of smoked mullet that I got from a hole in the wall place. (It's actually the same place that I get loads of my produce from, they smoke seafood as well.)

In any event, I reduced the recipe to a single serving size.

Kedgeree (Single serving)

1 cup leftover rice (packed)
1/2 Filet of cooked fish coarsely chopped
1/3 cup heavy cream
1/16th tsp (hah. "Just a pinch") of Ground red Pepper (this I think ended up being cayenne)
1/16th tsp turmeric
salt and pepper to taste
1 scallion, finely sliced, with the white and green parts separated
2 Eggs Hard Boiled

B ring the heavy cream to a boil. Add tumeric and red pepper, simmer for 2 mins. Add rice and fish, and heat through. Fold in the white parts of the scallion, add salt and pepper.

Pour onto a serving dish, top with green parts of scallions and chopped hard boiled eggs.

Enjoy!