A traditional Anglo-Indian dish was born in the 14th century. The main ingredients are rice, vegetables and smoked haddock. In the last magazine of Delicious.nl I find a version with asparaghus and instead of smoked bacon I prefer smoked salmon.
For 2p, chop and fry 1 onion, 1 leek and 4 garlic cloves. Bake in some sunflower oil. Add 500 grams of of chopped green asparagus(add the heads later) and 1 table spoon of curry powder. Bake and add 120 grams of basmati rice. Add 1 ½ amount (of the cup which you used to measure the amount of rice) of vegetal stock. Stir now and again and cover the pan.
Boil 2 eggs hard. Peel and chop roughly. Chop a handful of fresh parsley.
The kedgeree is ready when the rice is al dente. Add pepper and salt. Serve all together in ‘Victorian’ style.