British Indian Food - Recipe for Kedgeree

Imported from India - Popular English Dish of Fish, Rice and Spices

May 2, 2009 Cathy Smith

In Victorian times kedgeree was a typical breakfast dish, along with other equally filling dishes. Today it is more likely to be served for lunch or a light dinner.

In the 18th-century, during their colonization of India, the British made many changes. Some were of monumental importance, others were just small ways of adjusting some aspects of the culture to suit their tastes. One of these small changes was their version of the Indian dish khichari - a simple meal of rice and lentils, plus some Indian spices. The name used by the British, 'kedgeree', wasn't much different from the Indian original but they made some changes to the recipe suit their own taste.

Today, kedgeree always contains and fish.and boiled eggs. Different types of fish can be used but the most popular is smoked haddock. Tuna or salmon also work well. And, depending on who is doing the cooking, other items such as parsley, garlic, curry paste or powder can be added.

The Victorians were very fond of large breakfasts and there would usually be a selection of hearty dishes served, such as grilled kidneys, ham and eggs. pork pies, sausages, and there would always be a dish of kedgeree. Attitudes towards food have changed since those days (the Victorians didn't seem to worry too much about cholesterol or being overweight) and today we would be more likely to have a dish such as Kedgeree for lunch or a light dinner.

Modern recipes sometimes include frozen peas. Wedges of lemon or lime placed on top of the kedgeree after is cooked are an attractive addition.

It can be tempting to make a kedgeree from pieces of leftover fish or meat, but it is traditionally made with smoked haddock which gives a very good savoury flavour. If smoked haddock is hard to find, salmon fillet is a reasonable substitute, especially if it is smoked.

Kedgeree Recipe

Ingredients - Serves 4

• 6 oz long grain rice
• 1 lb smoked haddock or other fish
• 3 hard-boiled eggs cut inti wedges
• 1 tablespoon finely chopped parsley
• 2 oz butter
• 1 teaspoon curry paste (or to your taste)
• 1 medium-sized onion, chopped
• 2 tablespoons yoghurt

Method

1. Boil the rice until partially cooked.
2. Place into an ovenproof dish.
3. Remove all bones from fish and flake into large pieces.
4. Melt the butter in the pan.
5. Lightly brown the onion.
6. Add the curry paste and stir.
7. Add the fish.
8. Gently mix everything with the rice.
9. Cover with a lid or tin-foil.
10. Place in a moderate oven for twenty minutes or until cooked.
11. Remove dish from oven. The kedgeree should be fairly moist. If it isn’t , add a little yoghurt.
12. Sprinkle with the chopped parsley.
13. Decorate with the egg wedges.

The copyright of the article British Indian Food - Recipe for Kedgeree in Recipes is owned by Cathy Smith. Permission to republish British Indian Food - Recipe for Kedgeree in print or online must be granted by the author in writing.

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