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Kedgeree Original Recipe

Kedgeree is one Indian dish so loved in England that it became one of the most favorite dishes to serve at supper or at brunch all along the United Kingdom. So why not try the Kedgeree original recipe to get in touch with the Anglo-Indian cuisine?

Made from flaked fish, rice, butter and eggs, kedgeree is one Indian dish that British colonials brought back from India and then Anglicized it. Another theory states that the dish originated from Scotland and then traveled to India during British colonial rule in the Indian subcontinent. Only after this, the theory states, the recipe successfully returned to UK, to become one favorite meal for breakfast. However, no matter what theory, kedgeree remains one traditional Indian meal, further adopted by the United Kingdom and a really delicious recipe. Also called Kitchri by the Indians, this dish felt the British influence when other ingredients were added to the original recipe, like the smoked fish, added as an extra to the rice and eggs.

So, here are the necessary ingredients for the kedgeree recipe:

  • 175 g long-grain rice
  • salt and pepper
  • 450 g smoked haddock fillets
  • 2 eggs, hard-boiled and shelled
  • 50 g butter
  • chopped fresh parsley, to garnish

  • If the Indian recipe uses spiced rice and lentils, the British variant added the extra ingredients, for a more flavored aroma. In some recipes, the ingredients are mixed together and spiced with curry powder (another Indian element), or sour cream, onion or peas. Anyway, because fish is also included in the recipe, it also needs to be garnished, usually using parsley or cilantro, with great and intense taste. The cook can always play with the ingredients and mix them in various ways.

    The preparation steps for the recipe are quite easy to follow: first, one should cook the rice. Boil it in salted water using a saucepan, until the rice becomes tender. Drain it and rinse under cold water, and then drain again.

    Spread out to dry before using it into the recipe. Take a large frying pan and place in it the haddock, with just enough water to cover it. Bring it to simmer, and keep simmering for another 15 minutes, until tender. When it’s ready, drain it, skin it and flake the haddock, making sure to discard all bones. One of the two eggs should be chopped, and the other one cut into rings. Take a saucepan, melt the butter in it, and add the rice, the eggs and the fish. Mix the ingredients and don’t forget to season with salt and pepper. Keep on fire for 5 minutes, stirring from time to time. After the five minutes, while hot, place the mixture on a serving dish, garnish with the sliced egg and some parsley.

    Tags: indian recipe, indian recipes, kedgeree, brown rice, rice, rice cooker, fish, fish recipe, recipe

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