Kedgeree — Scottish Breakfast Rice

Ingredients

• 10 oz Salmon (smoked if possible)
• 1 cup basmati rice
• 1 onion, diced
• 2 tbsp butter
• 1 tbsp curry powder
• 3 eggs, boiled 7 minutes
• ½ cup peas
• Big handful parsley
• Lemon wedges

Method

1. Poach or flake the cooked Salmon; if poaching, use water you'll keep for the rice.
2. Soften the onion in the butter, bloom the curry powder 1 minute, then stir in the rice to coat.
3. Add 2 cups liquid (poaching water counts), cover, and cook low 12 minutes; scatter the peas on top for the final 3.
4. Fold in the flaked Salmon gently and rest, covered, 5 minutes.
5. Top with quartered jammy eggs, parsley, and lemon. Victorian Scotland borrowed khichdi and made it breakfast — one of colonial history's few defensible menu decisions.