Kedgeree

Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, traced back to 1340 or earlier.

In its more tradition Indian form it was more about the rice.

In a more Anglo-Indian style the dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

The dish can be eaten hot or cold.

It is widely believed that the dish was brought to the UK by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine.

The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland's book The Scottish Kitchen by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India.

350g rice
2 smoked haddocks (need to crumble it)
50g butter
salt and pepper
2 teaspoons of tomato ketchup (so UKish! they love their Ketchup)
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
300ml milk

 

Its suggests using cardamom pods, turmeric and saffron stamens for a more fragrant and exotic taste. 

 

1. Melt the butter in a saucepan and add the onion.
2. Stir in the rice to coat it.
3. Add the stock and bay leaf and bring to the boil.
4. Cook at 180c for 20 minutes or until the rice has absorbed the stock. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.

5. Break up the fish and add to the cooked rice along with the other ingredients.
6. Add the cayenne/curry powder.