Curried Kedgeree

Ingredients

• 4 oz. pearl barley
• 1 pint water
• 1 large onion, thinly sliced
• $ oz. fat
• 4 level teaspoons curry powder
• 1 level tablespoon flour
• 1 level teaspoon sugar
• 2 level teaspoons salt
• 8 oz. cooked white fish

Method

1. 1

   Soak the barley in the water overnight.

2. 2

   Fry the onion in the fat till golden brown, stir in the curry powder, cook for 5 minutes and add the flour.

3. 3

   Again cook for 5 minutes, then slowly add the liquid which has been strained off the barley, and bring to the boil.

4. 4

   Stir in the sugar, vinegar, salt and barley.

5. 5

   Boil gently until the barley is tender—about 30 minutes.

6. 6

   Add the fish and cook for a further 10 minutes.

7. 7

   Serve piled on a hot dish.

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 12. The excerpt below is the record exactly as published.

Curried Kedgeree 4 oz. pearl barley 1 level tablespoon flour 1 pint water 1 level teaspoon sugar 1 large onion, thinly sliced 2 teaspoons vinegar $ oz. fat 2 level teaspoons salt 4 level teaspoons curry powder 8 oz. cooked white fish

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