Kedgeree is a traditional Anglo-Indian dish that consists of curried rice, smoked fish, and boiled eggs. It is typically served for breakfast or brunch and is popular in England, Scotland, and other parts of the UK.
The origins of kedgeree can be traced back to colonial India, where it was introduced by the British during the 19th century. The dish was originally made with lentils and rice, but the addition of smoked fish and eggs came later.
To make kedgeree, rice is boiled with curry powder and turmeric until it is cooked and fragrant. Smoked haddock or other smoked fish is then added to the rice along with chopped hard-boiled eggs, butter, and cream. The mixture is gently stirred and heated until the fish is cooked through.
Kedgeree is often served with a side of chutney or a wedge of lemon to add an extra burst of flavor. It can also be garnished with chopped cilantro or parsley for a pop of color and freshness.