History & Origin

Kedgeree originated from the British colonial period in India, where it was a breakfast dish made by British expatriates. It reflects the cultural exchanges and culinary adaptations that occurred during this time. The dish is believed to have evolved from a traditional Indian dish called 'khichri,' which combines rice and lentils. British cooks adapted it by incorporating smoked fish, particularly haddock, and spices, creating a unique fusion that resonated with both British and Indian palates.

Initially, Kedgeree was primarily enjoyed as a hearty breakfast, but its flavors and versatility have allowed it to transition into a beloved meal for any time of day. Despite its popularity, misconceptions about its origins and ingredients often overshadow the rich history behind it. Today, Kedgeree is celebrated in British culinary culture, showcasing the lasting impact of colonial influences.

Nutritional Values

  • Calories: Approximately 400 per serving
  • Protein: 25g
  • Carbohydrates: 55g
  • Fat: 10g
  • Fiber: 2g
  • Vitamins: High in Vitamin B12 and Iron

This dish is not only flavorful but also nutritious, offering a good balance of protein and carbohydrates, making it a satisfying meal option.

Recipe & Ingredients

To prepare Kedgeree, you will need the following ingredients:

  • 300g smoked haddock
  • 2 bay leaves
  • 300ml milk
  • 4 eggs
  • Handful of parsley
  • Handful of coriander
  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 1 teaspoon coriander powder
  • 2 teaspoons curry powder
  • 300g rice

To cook:

  1. Heat the oil in a large lidded pan, add the onion, and gently fry for about 5 minutes until softened but not colored.
  2. Add the spices, season with salt, and fry until the mixture is fragrant, about 3 minutes.
  3. Stir in the rice, then add 600ml of water. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.
  4. Remove from heat and let stand for another 10-15 minutes while covered.
  5. Meanwhile, poach the haddock and bay leaves in milk for 10 minutes until the fish flakes easily. Remove from milk, peel the skin, and flake the fish into thumb-size pieces.
  6. Boil the eggs for 4.5 to 5 minutes, plunge into cold water, peel, and cut into quarters.
  7. Gently mix the fish, eggs, parsley, coriander, and rice together in the pan. Serve hot, garnished with extra herbs.

Kedgeree is a delightful and satisfying dish that showcases the beautiful culinary history between Britain and India, making it a must-try for any food enthusiast.