Categories: Fish, Breakfast 
      Yield: 4 servings 
  
      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 won't 
  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.