The Fir Eats / Cara Cormack
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 RecipeTin Eats | 2023-05-01 06:00:03 |  51,566 Views |
Kedgeree – English fish with spiced rice
Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a beloved and popular British recipe. Kedgeree began life during the British Raj as khichdi a dish from the Ayurvedic khichari diet that included spices fried onions ginger and lentils. Those returning from their time on the subcontinent brought the dish back to Britain where it quickly became a national staple with the lentils usually omitted from the preparation. From a humble rice and lentil dish it slowly morphed into what we know today namely smoked fish.
This hearty and tasty recipe is packed with flavours thanks to the smoked haddock curry aromatic cardamom and fragrant parsley. Kedgeree is eaten hot or cold and is traditionally enjoyed as a breakfast dish but is also enjoyed for lunch or dinner. This tasty meal is ready in under an hour and is a great option for a family dinner as it is filling comforting and made with fresh wholesome ingredients.
"The kedgeree was excellent with an abundance of colour and flavour from the curry powder boiled eggs smoked haddock parsley and onions. Although there are several cooking steps the preparation was quite simple. The recipe makes four generous portions perfect for a hearty brunch lunch or dinner." —Diana Rattray
