Kedgeree is a dish that originated in colonial India and was later adopted and adapted by the British. It is typically made with rice, smoked fish (such as haddock or cod), and hard-boiled eggs, and seasoned with curry powder or other spices.
The dish has a long history and is believed to have been brought to the UK in the 18th century by British colonials who had been living in India. Originally, kedgeree was served as a breakfast dish, but it is now more commonly eaten for lunch or dinner.
There are many variations of the recipe, but most include rice, smoked fish, and hard-boiled eggs as the main ingredients. Other common ingredients include onions, butter or oil, curry powder or other spices, and fresh herbs such as parsley or cilantro. Some recipes also include peas, tomatoes, or other vegetables.
Kedgeree is typically served hot, either as a main course or as a side dish. It is often accompanied by chutney, lime wedges, and/or naan bread. The dish has become a popular breakfast dish in the UK and is also served in many Indian restaurants.
Overall, kedgeree is a flavorful and hearty dish that is easy to prepare and can be enjoyed at any time of the day.
Here are two recipes for Kedgeree:
Recipe 1:
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2-3 smoked haddock fillets, skin removed
– 2 hard-boiled eggs, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1/4 cup fresh parsley or cilantro, chopped
