Kedgeree (also kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of fish (sometimes smoked haddock), rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.
Kedgeree is thought to have originated from an Indian rice-and-lentil dish called Khichri, traced back to 1340 or earlier. It is believed that the recipe was brought to the United Kingdom from India by returning British colonials.
Slice one or two large onions
Fry the onions until golden brown
Stir in a heaped tablespoon of medium curry powder
Add one pack of smoked haddock
Poach gently until the fish is cooked, adding a small amount of liquid if necessary
Cook about a cup (raw measurement) of rice (white, brown, basmati or any you fancy)
Boil 3 or 4 eggs and chop them up
Chop up a cup of fresh flat-leaf parsley
Mix all ingredients and add 1 tub of sour cream and the juice of 1 lemon.
Season with salt and freshly ground black pepper.
Serve with lemon wedges.
Heat and enjoy with your favourite wine.
I think an off-dry Chenin, lightly-wooden Chardonnay or Sémillon would go very well with this dish and balance the spiciness.
In this instance, we defied convention and accompanied it with Simonsig Kaapse Vonkel, as I had a sudden craving for Cap Classique, something I never fight!