I see you are confused by the combination of eggs, rice, and fish at breakfast, my dear Watson, but I assure you this is elementary Victorian Cooking. It’s merely a hearty morning Kedgeree*.
2 cups cooked basmati rice
1 pound haddock
4 tbsp butter
1 large onion, finely chopped
1 green chilli, deseeded and finely chopped
2 cardamom pods
1 tbsp garam masala
1/2 tbsp turmeric
1 tsp salt
4 hardboiled eggs
2 lemons, cut into quarters
2 tbsp fresh parsley, chopped
Put haddock in a saucepan, skin side up, and cover it with boiling water.
Put a lid on the pan and let it sit for 10 minutes, or until the fish flakes easily with a fork.
Meanwhile, melt the butter in a large skillet.
Gently fry the onion and chilli over a medium-high heat for five minutes.
Add the cardamom pods, garam masala, turmeric, and salt. Mix well and keep cooking 5 more minutes.
Roughly chop two hardboiled eggs. Add them to the onion mix.
Drain the fish, flake it into small pieces, and add them to the onion mix.
Fluff the rice and add it to the onion mix.
Mix everything together until it becomes one inseparable puzzle.
Cut the lemons and remaining eggs into quarters. Arrange them on top of the rice mix.
Sprinkle chopped parsley in the middle of the pan.
Serve to Scotland Yard inspectors, veteran physicians, or beautiful contralto disguise artists.
(* Yes, Kedgeree is a real dish. You can’t make up Victorian food.)
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