Kedgeree...has made its long journey from the land of Maharajahs to the land of Kings and Queens, in 14th century.
Kedgeree is believed to have its roots in India, was based on the dish called Khichri.
Khichri is a vegetarian dish of rice and lentils with added spices but no curry powder was used.
However, when Khichri became Kedgeree, curry powder was introduced.
The rich British merchants in India and the army personnels serving the Crown at that time , must have some protein in their belly, hence fish and boiled egg were also introduced to kedgeree.
When those merchants and army personnels returned to England, they introduced smoked fish and hard boiled egg to the English version of Khichri.
According to food historians, fresh fish was introduced to Khichri, and always serve on the side, unlike its English counterpart, smoked fish is mixed in Kedgeree.
Khichri, a simple and inexpensive food from India was brought to Britain as Kedgeree, a dish associated with luxury and decadence, served to the rich, to be enjoyed leisurely for breakfast.
There are many literatures, variants of recipes written on Kedgeree. I think it is one of the most documented dish ever written :D.
Looking at my point of view... Kedgeree is just another version fried rice.... 'Fried Rice with Smoked fish'.
I love Kedgeree, simply because I love curry, herbs used (especially fresh Coriander/ cilantro) in the dish and last but not least... smoked fish.
Smoked fish and curried rice.. a wonderful combination, a match make in food heaven on earth.
Salty, smokey, spicy....it is full of yumminess!
I could understand why the wealthy rich merchants in those days enjoyed Kedgeree so much, and having it for breakfast! that is rich, I'd ditch the 'boring toast', or cereal for kedgeree any time.
As my fingers were busy pounding the keyboard to finish off this post... I could hear the rumbling in my tummy, screaming for Kedgeree ;P.
Looks like I will have to make this again for tomorrow's night dinner... sadly, not for breakfast but dinner!
- Do get smoked fish with the most flesh.
- Be wary of the bones, especially if you are serving to children, getting bone stuck in your throat is awful.
- No smoked Cod, No sweat! Substitute with smoked salmon (this gets thumbs up from my two grown-up kids).
- I used Keens curry powder. Malaysian curry powder has different composite/ ratio of ground spices in them.
Last but not least... Just enjoy the dish :D
Smoked Fish Kedgeree
Smoked Fish Kedgeree recipe. Kedgeree is basically a dish of smoked fish, cooked rice, parsley and curry powder and serve with boiled eggs. Kedgeree is believed to be originated from India. Its an Anglo- India dish that Scottish has adopted as their own and have it for breakfast.
- 430 g smoked fish
- 30 g butter
- 3 tablespoon olive oil
- 145 g brown onion - chopped
- 45 g ginger - grated
- 10 g garlic - crushed
- 1 1/2 tablespoon Clive of India curry pwder
- 450 g basmati rice (2 cups)
- 100 g frozen peas
- 2 tablespoon lemon juice
- 4 soft boil eggs
- Golden fried shallots - store bought
- 1 cup chopped coriander leaves
- 1/4 cup chopped parsley
- Wash and soak rice for 20 minutes. Add 600ml water. Microwave (uncover) on HIGH for 15 minutes. Stir. Cover (leave some gap/ vent/ opening) and microwave for another 2 minutes. Leave to cool. Fluff with fork.
Prepare Smoked Fish
- Heat 2 tablespoon olive oil in frying pan. Pan fry smoked fish for 2 minutes on both sides. Set aside to cool. Remove bones if any, and flaked fish.
- Heat butter and remaining olive oil in a wok.
- Add onion, ginger and garlic. Saute until onion is soft.
- Add curry powder and stir until fragrant.
- Add rice and peas and gently stir until rice are heated through.
- Add smoked fish. lemon juice and parsley.
- Season with pepper and salt (for salt- do taste prior as smoked fish is salty)
- Remove from heat and stir in coriander.
- Serve with soft boiled eggs and store-bought golden fried shallots.
Lisa's Lemony Kitchen
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