This is one of the oldest Anglo-Indian inspired meals. It is a flavourful dish consisting of rice and flaked fish, served with boiled eggs and garnished with parsley. Kedgeree is believed to have been inspired by the Indian rice and lentil dish Kichri, and was probably introduced to the UK by returning British colonials who had enjoyed the dish in India. This dish is actually considered a breakfast meal, however I prefer it for lunch or dinner.
Wash and soak the rice for about half an hour. Boil in a pan of water with a touch of salt and a small drizzle of oil, then drain and rinse the rice off. Refrigerate the rice until ready to use.
The rice can be prepared a day or up to 2 days ahead.
Put some water in a shallow pan, season with salt, pepper and a bay leaf. Bring to a simmer and then add the fish into it. Allow to simmer gently for about 10 minutes and then remove the fish and let it cool.
Then shred the pieces into large flakes and set aside.
Heat the butter and 1 tbsp. of oil in a pan. Add the mustard seeds and allow them to splutter in the oil, then add the onions and stir fry until translucent. Add the chilli, garlic paste and powdered spices, stir them in. Next add the chopped tomato and cook until it has softened. Tip in the pre-cooked rice and the flaked fish (and the boiled peas if you are using them). Squeeze in the lemon juice and then add the chopped coriander and mix everything together gently. Taste and adjust seasoning if needed. Serve immediately, garnished with the boiled eggs and lemon wedges.