Kedgeree is a traditional Anglo-Indian dish made with rice, hard-boiled eggs, and smoked haddock. It can be served hot or cold and spiced up with curry, sour cream, onions, saffron, peas, and more. The dish originated from an Indian dish called khichdi and was adapted by British settlers. It was popular for breakfast among the Victorians due to its use of fresh morning catch. Kedgeree can be customized with different ingredients and flavors.
Kedgeree is a traditional Anglo-Indian dish that was extremely popular as a breakfast dish among the Victorians. It continues to be available in many parts of Britain, where it is still eaten at breakfast and other occasions, and is not uncommon at British themed meals and events. This dish is relatively easy to make at home, and there are an assortment of variations, for those who like to play around with their food.
The basic ingredients for kedgeree are: rice, hard-boiled eggs and fish flakes, ideally smoked haddock. The ingredients are mixed and spiced with curry or other ingredients, and the dish can be served cold or hot. Often, the dish is spiced up with the addition of sour cream, and it’s not uncommon to see ingredients like onions, saffron, peas, and so on added to kedgeree. The fish is usually garnished with parsley or cilantro, which can be chopped and stirred to distribute the flavor.
This dish is derived from an Indian dish known as khichdi, made with spiced rice and lentils. When British settlers were introduced to the dish, they created their own version, toning down the spices, leaving out the lentils, and using fish and egg as the proteins. Kedgeree is also sometimes called khitchiri or kitcherie.
While the thought of eating fish for breakfast might seem strange to some modern diners, the Victorians had very good reason for doing so. Preparing kedgeree in the morning allowed cooks to take advantage of the morning’s catch, ensuring the fish was as fresh as possible, and smoked fish has long been used as a breakfast accompaniment in many cultures.
As long as kedgeree contains fish, rice and egg, cooks can play with the constituent ingredients and flavor a lot. For example, seasonally available fresh vegetables could be added, and the dish could be made more or less spicy to taste. For people who eat the dish hot, a pat of butter is often a great topping, while cold eaters might prefer a dollop of sour cream and some chopped chives.
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