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Kedgeree August 27, 2009 Kedgeree had its beginnings in India as khichari, a breakfast dish of two grains boiled together in a little water – usually rice and lentils. Every region had its variations, depending on the local staple crop. Some would also add melted ghee and ground turmeric or other spices. Pickles and salt fish went well with the dish or there might be fresh fish from the morning’s catch. With no refrigerators, fish caught in the morning would not last till dinner time. In the days of the Raj, this became a popular breakfast dish with the British, too. Its popularity spread back to England where it found its place on many fashionable country house breakfast tables where smoked haddock became the anchor ingredient.
Kedgeree 400g smoked fish Place the smoked fish in a pan and add water to just cover. Bring to the boil then cover and simmer gently for about 7 minutes. Drain off the cooking liquid and reserve it. Flake the fish into medium chunks, discarding any skin.. Melt half the butter in a pan and sauté the onion until translucent. Stir in the curry powder and turmeric and cook for a further minute then add the rice. Stir through then pour in 450 ml of the reserved fish cooking liquid. Bring to the boil then cover and lower the heat. Simmer for about 12 minutes until the rice is just tender. Fork in the flaked fish and the remaining butter and let it warm through. Turn out into a heated serving bowl, sprinkle with a little lemon juice and decorate with the eggs and parsley and serve immediately. Serves four.
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