Killer Kedgeree

Kedgeree is a dish that stands as a delicious testament to the melding of cultures and culinary traditions. A staple of British breakfast tables in the Victorian era, this humble yet flavourful dish has roots that stretch far beyond the British Isles, offering a fascinating glimpse into the interconnectedness of food and history.

The origins of kedgeree can be traced back to colonial India, where British administrators and their families encountered a dish called khichdi. This Indian preparation of lentils, rice, and spices was a versatile and comforting meal, celebrated for its simplicity and nourishing qualities. The British, enamoured with its earthy flavours, adapted it to suit their palates, replacing lentils with flaked fish, often smoked haddock, and incorporating milk, butter, and hard-boiled eggs. Thus, kedgeree was born—a hybrid of Indian and British culinary traditions.

In Victorian Britain, kedgeree quickly gained popularity as part of a substantial breakfast spread. The dish, with its rich yet light profile, paired perfectly with morning tea and toast. It became a staple of the Anglo-Indian cuisine that emerged during the colonial era, blending local Indian ingredients with the cooking techniques and preferences of the British. Its smoky fish, fragrant spices, and creamy texture made it a firm favourite among those seeking a taste of the exotic while maintaining a comforting familiarity.

Beyond its colonial past, kedgeree also reflects the Victorian penchant for “dishes of empire.” It embodied the era’s fascination with far-flung territories and the idea of incorporating global influences into British life. Over time, kedgeree transcended its breakfast origins and found a place at lunch or supper tables, particularly among those looking for a light yet satisfying meal.

Today, kedgeree is celebrated as a dish with a unique story. It symbolises the flow of culinary ideas across continents and the creativity that emerges when traditions collide. While its popularity may have waned compared to its Victorian heyday, kedgeree remains a cherished reminder of how food can carry the flavours—and histories—of multiple worlds in a single bite.

Whether served in its classic form or with contemporary twists, kedgeree continues to charm those who discover it, offering a warm and fragrant link to a rich and layered past.

Killer Kedgeree

Kedgeree is a classic Anglo-Indian dish blending smoked fish, rice, and mild spices for a warm, fragrant meal. Traditionally served as a hearty breakfast, it is now enjoyed at any time of day. Simple to prepare yet rich in flavour, this comforting dish is a timeless crowd-pleaser.

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Course: Breakfast, Brunch, Main Dish

Cuisine: Indian

Keyword: Dairy, Eggs, Haddock, Kedgeree, Rice, Spice

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 People

Calories: 320kcal

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Ingredients

 

MetricImperial

• 250 g basmati rice
• 300 g smoked haddock fillets
• 500 ml milk
• 2 medium onions finely sliced
• 3 large eggs hard-boiled peeled and quartered
• 50 g unsalted butter
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mild curry powder
• 1 leaf bay
• Fresh parsley or coriander chopped
• 1 large lemon cut into wedges
• salt to taste
• pepper to taste

Instructions

• Rinse the basmati rice under cold water until the water runs clear.
  250 g basmati rice
• Boil and peel the eggs.
  3 large eggs
• Cook the rice in lightly salted water according to package instructions. Drain and set aside.
• Place the haddock in a pan with the milk and bay leaf. Poach over low heat for 7–8 minutes until the fish flakes easily.
  300 g smoked haddock fillets, 500 ml milk, 1 leaf bay
• Remove the fish, reserving the milk, and flake into bite-sized pieces, discarding the skin and bones.
• Melt the butter in a large frying pan. Add the onions and cook until soft and golden.
  50 g unsalted butter, 2 medium onions
• Stir in the turmeric, cumin and curry powder, cooking for a further minute until aromatic.
  1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp mild curry powder
• Add the cooked rice to the pan with the onions and spices, mixing well. Taste and seasoning if needed.
  salt, pepper
• Gradually stir in the reserved poaching milk until the rice is moist but not soupy.
• Gently fold in the flaked fish and heat through.
• Transfer to serving plates and top with quartered eggs.
• Garnish with fresh parsley or coriander and serve with lemon wedges on the side.
  Fresh parsley, 1 large lemon

Nutrition

Calories: 320kcal | Carbohydrates: 32g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 118mg | Potassium: 390mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 19mg | Calcium: 205mg | Iron: 2mg