2    Eggs, hard-cooked
- peeled, chopped fine
1 1/2 c  Flaked finnan haddie *
*freshened, boned, skinned,
- (or any smoked fish)
-*** (See NOTE) ***
3 c  Cooked basmati rice
-(try brown basmati rice)
3/4 c  Heavy cream
1 1/2 ts Curry powder (or to taste)
1/2 ts Freshly grated nutmeg
Generous grindings of pepper
3 tb Lemon juice
Lime wedges

PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl;
toss together lightly to mix. Put the cream in a small saucepan, add the
curry powder and nutmeg, heat, stirring until the spices are blended. Add
the cream mixture, pepper, and lemon juice to the rice mixture, and gently
toss. Taste for salt and seasoning and adjust if needed (the dish wont
need any salt if the smoked fish is salty). Put the Kedgeree in a casserole
and heat in oven only until piping hot. Serve on a platter surrounding
softly scrambled eggs, and garnished with lime wedges.

NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain
then poach it in fresh milk. The milk sweetens the fish and tames its
saltiness.