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South Africa: Cape Kedgeree (Fish and Rice)

Source of Recipe

unknown


Recipe Introduction

Kedgeree, a rice and fish combination which originated in India, originally was made with curry. The dish was adopted by the English and the curry was eliminated. If you like the flavor of curry, cook it with the rice (about 1 tsp. per cup of rice), as it adds an interesting flavor. In India fish and rice are usually prepared in equal amounts. In South Africa twice as much fish as rice is used. In a 2-quart saucepan:
Melt 2 oz. BUTTER or MARGARINE.
Add 4 cups COOKED FISH, flaked, and stir gently.
Add: 2 cups COOKED RICE and
4 EGG WHITES, hard-boiled, chopped coarsely
2 tsp. SALT
1/2 tsp. PEPPER
1/2 cup EVAPORATED MILK or LIGHT CREAM.
Stir gently over the fire until thoroughly hot.
Garnish the mixture with 4 EGG YOLKS, passed through a fine wire sieve.