Kedgeree. Recipe

Kedgeree is a delicious and flavorful dish that has a fascinating history. It originated in the 18th century as a breakfast dish in the British colonial era in India. The recipe was influenced by the traditional Indian rice and lentil dish, Khichdi, but was adapted to suit the British palate.

Fun fact: The name "kedgeree" comes from the Indian word "khichri," which means a mixture of rice and lentils. Over time, the dish evolved and was introduced to Britain, where it gained popularity as a breakfast or brunch option. It was often served as part of an elaborate breakfast spread during the Victorian era.

Now, let's dive into the recipe and make a delicious Kedgeree!

- 1/2 lb. Smoked Haddock or any mild white fish fillets
- 1/4 lb. Boiled Rice
- 2 Hard Boiled Eggs
- 1 oz. Butter
- Pepper and Salt to taste

1. Start by preparing the fish. If you're using smoked haddock, gently poach it in water until cooked through. Alternatively, you can use any mild white fish fillets. Cook the fish using your preferred method, such as grilling, baking, or frying. Once cooked, flake the fish into small pieces and set aside.

2. In a separate pot, cook the rice according to the package instructions until it's tender and fluffy. Once cooked, drain any excess water and set aside.

3. Next, peel the hard-boiled eggs and cut them in half. Separate the yolks from the whites. Chop the egg whites into small pieces and set them aside.

4. In a large saucepan, melt the butter over medium heat. Add the flaked fish, cooked rice, and chopped egg whites to the saucepan. Stir well to combine all the ingredients.

5. Season the mixture with salt and pepper to taste. Be mindful not to add too much salt as the smoked fish might already be salty.

6. Stir the mixture gently for a few minutes, allowing the flavors to meld together and ensuring everything is thoroughly heated.

7. Transfer the kedgeree to a serving dish, creating a lovely pile of flavorful rice, fish, and egg mixture.

8. Now, you have two options for incorporating the egg yolks. You can either chop the yolks into small pieces and sprinkle them over the kedgeree or gently pass the yolks through a sieve to create a fine dusting over the dish.

9. Serve the kedgeree hot and enjoy!

Kedgeree can be enjoyed as a hearty breakfast or brunch dish. Its delightful combination of flavors and textures will surely satisfy your taste buds.

Fun fact: Kedgeree has also been adapted in different parts of the world. For example, in Scotland, a variation called "Cullen Skink" is made by substituting the rice with potatoes and using smoked haddock or cod. In the Caribbean, a similar dish called "Jamaican Peas and Rice" is made using kidney beans or pigeon peas, rice, and various seasonings.

So, next time you're in the mood for an exotic yet comforting dish, give Kedgeree a try! It's a versatile and delicious option that can be enjoyed for breakfast, brunch, or even lunch or dinner.



Viewed 3653 times.

Other Recipes from Fish.

Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Water Souchy.
Fillets Of Fish.
Baked Haddock.
Baked Mackarel With Vinegar.
Fish Salad.
White Bait.
A Dutch Fricandelle.
Fish Fritters.
Fish Omelet.
Scalloped Fish.
Roman Ragout
Soubise Cutlets
Breakfast Dish Of Beef
Jugged Rabbits
Devilled Meat
Swiss Pates
Veal Shape
Roulades Of Beef
Stewed Sweetbreads