Kedgeree

This is an English dish. Or an Indian dish. Its an Anglo-Indian dish. The Brits love Indian food. They got into it back during the British Raj. There are all sorts of tales about the origin of it and there are all sorts of variations -the Indians presented it to the British colonists, the Scots introduced it to the Indians...who knows? There are probably as many variations of the ingredietns as there are of the origins. This is my version. Its good...Brits used to eat it for breakfast during Victorian times. I wouldn't eat this for breakfast. But its great for dinner and the boy loves it.

4 cups cooked rice (I like to use long grain brown rice, much to my husband's dismay, but I do what I can to get whole grains into our diet)
1 tennis ball sized yellow onion chopped (or a golf ball sized yellow onion and 4 scallions)
2 cloves garlic chopped
1 heaping TBS curry powder
1 lb fleshy fish (I like using cod, scrod, haddock or salmon, they tend to remain nice and chunky, you can use skinny fish like flounder and such, but it will be a different consistency -no biggie IMO, its YOUR dinner do what you like.) cut into slightly larger than bite sized chunks -about an inch or so
1.5 handfuls of grape tomatoes halved
4 hard boiled eggs quartered (check out note at the end on boiling eggs, huge deal for me)
1 bunch cilantro chopped
Extra Virgin Olive Oil
Salt and Pepper to taste
Fresh lemons quartered

Season fish with salt and pepper.
Cover the bottom of a saute pan with oil. Medium heat.
Add onion to the oil and let them sizzle up a bit, stirring occasionally, no browning, just get to translucent.
Add garlic and curry stir until you can smell it being nice in there and everything is a golden-orangey color.
Add fish and stir once a minute for about 8 minutes or until the fish is just about cooked through and beginning to flake up.
Add salt and pepper if you desire (its all to taste).
Turn off the heat but keep the pan on the burner.
Add the tomatoes.
Add the cilantro.
Stir
Add 3 of the quartered eggs and carefully stir (don't worry if they break up, that's why you kept one behind).
Serve in a bowl garnishing with remaining egg halves and wedges of lemon (maybe a bit more cilantro too).

Kedgeree baby.


NOTE***Boiling eggs- learned from Rachel Ray back when I used to watch food network like a pale skinned virgin watches porn:
Place eggs in pot
Fill pot with water until eggs are covered
Bring water to a boil
Cover pot and remove from heat
Wait 12 minutes
Submerge eggs in cold water bath
Drain
Peel
PERFECT hard boiled eggs. No green around the yoke. They are tasty, delicious, tender...she hit it right on the head. Thank you Rachel Ray for teaching me how to boil an egg. It is important and it does make a difference.