Kedgeree is a dish that originated in colonial India during the British Raj period. It was adapted from a traditional Indian dish called “khichdi,” which is a mixture of rice and lentils cooked together with spices.
The British colonizers who lived in India during this period enjoyed the dish, but they added their own twists to it. They started to include smoked fish, usually haddock or cod, and boiled eggs in the dish, creating the Kedgeree that is known today.
Kedgeree quickly became popular among the British, and it was introduced to other parts of the world, including the United Kingdom. Today, Kedgeree is a popular breakfast dish in the UK, and it is often served with toast and chutney.
Kedgeree is seen as a symbol of British food conservatism because, out of the richness of Indian cuisine, British colonial officers chose to mix stale rice with British smoked fish and eat it cold for breakfast, possibly after a hangover.
Recipe for Kedgeree:
1 cup of basmati rice
2 cups of water
1 teaspoon of salt
2 tablespoons of vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1 teaspoon of cumin seeds
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of paprika
1/2 teaspoon of cayenne pepper
1 cup of smoked haddock, flaked
2 hard-boiled eggs, chopped
2 tablespoons of chopped fresh parsley
Rinse the rice in cold water until the water runs clear. Place the rice in a pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover the pot and cook for 15 minutes.
In a frying pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
Add the cumin seeds, coriander powder, turmeric powder, paprika, cayenne pepper, and 1/2 teaspoon of salt to the frying pan. Cook for 1 minute, stirring constantly.
Add the flaked smoked haddock to the frying pan and cook for 2-3 minutes until heated through.
Once the rice is cooked, add it to the frying pan with the haddock and stir to combine.
Add the chopped hard-boiled eggs to the frying pan and stir to combine.
Serve the kedgeree hot, garnished with chopped fresh parsley.
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