Kedgeree is like nothing else. Delicate flavours, amazing textures and yet with a comfort-food ability to satisfy makes it a heaven-sent supper dish.
Widely thought to be a dish of Indian origin, the recipe for Kedgeree has now been traced back to an eighteenth century Scottish cookbook and was then taken to India with Scottish troops (gaining the delicate curried touch) and re-imported back to the UK where it became very popular as a breakfast dish with Victorian English gents.
Personally I’m not fond of fish first thing in the morning, so at our house this stays firmly on the supper menu, but if you’ve never tried it, do give it a whirl.
You can imagine that being a traditional British dish, everyone’s mum has a slightly different version, just as in the US there are SO many variations on meatloaf or key lime pie. So here’s Anna’s version of kedgeree:
Per person you need:
- 1/4 cup rice
- 1/2 medium-sized onion, chopped
- small fillet of smoked haddock
- few mushrooms
- 1 egg
- handful of frozen peas
- small pinch of curry powder (optional)
First, cook the rice according to the instructions and just before it’s done, throw in the frozen peas.
While the rice is simmering, lightly cook your fish (I microwave mine for about a minute per fillet) then remove the skin and flake. Also, hard boil the egg(s), then plunge into cold water and then remove the shell.
In a frying pan or wok, use a little olive oil to cook the onion, curry powder (if using) and mushroom until the onion is translucent, then add the flaked fish.
Drain the rice and peas, then add to the wok.
Give it all a good stir, make sure it’s cooked through and serve onto warm plates, placing a quartered hard-boiled egg on top of each.
Later, collect the completely empty plates from the table and stash straight in the dishwasher (no scraps left to bin!).
And there you go. A little taste of England on a plate. Enjoy.