November 1, 2013 6:31 pm

Recipe: kedgeree and garam masala

‘Kedgeree slowly became a mainstay of the British diet – I was virtually brought up on it’

Going back to the original recipe and discovering a delicate, fragrant and very light method of cooking rice was a revelation. The judicious addition of a little fish, some eggs and sultanas gives a proper Anglo-Indian flavour to what is a classic of south Asian cookery.

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