The origins of kedgeree are shrouded in mystery. Some say it was a Scottish dish taken to India by the army and spiced a little. There is evidence for an Indian dish for the poorly which was basically a mixture of rice and vegetables, sometimes beans, sometimes nuts - almost whatever is available that are easy to eat and digest. this dish was called kitchiri, and it is possible that the name just sounds similar
Whatever the origin, certainly the dish has become a British favourite, normally a mixture of varying proportions of rice, usually smoked fish, curry or spice mix (but mostly mild curry), some vegetables - often peas, but beans, French beans, broccoli are used and boiled eggs. The occupation of India saw millions of barrels of salted and smoked herrings shipped to the Sub continent, most of which ended up as military breakfasts.
The dish became a Victorian favourite in the UK, and though it is not so popular these days, it makes a fantastic lunch. True to form, we often only have a short time for lunch, and this recipe calls for microwave rice, but you could boil your own from scratch.
Kedgeree can be eaten hot or cold.
Serves 2
1 X 2 minute sachet of microwave basmati rice
2 tbsp olive oil
Knob butter
1 clove garlic, chopped
1 rounded tsp medium curry powder
80g frozen peas, cooked
1x 160g can tuna, drained
2 hard boiled eggs, chopped or quartered
1 tbsp chopped fresh parsley
Salt and black pepper to taste
1. Heat the rice as packet instructions.
2. Heat the oil and butter in a shallow pan and add the garlic and curry powder, stir well.
3. Stir in the rice, coating it well with the oil and spices.
4. Stir in all the other ingredients and cook gently for a minute or two to make sure it is hot.
5. Serve immediately.
This can be eaten cold as a side or buffet dish too.
Quick Kedgeree
Recipe
Quick Kedgeree