Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. However the dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland’s book The Scottish Kitchen by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India.
The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though that is not traditional.
450g undyed smoked haddock
2 green cardamon pods split in half
1/4 tsp turmeric
1 cinnamon stick
350g basmati rice
2 hard-boiled eggs to garnish
- Preheat oven to 200°C/390°F.
- Wrap the haddock in foil and bung it in the oven on a baking tray for 8 minutes (check it’s done by seeing if it flakes easily with a fork).
- Chop the onion and fry for 3 minutes in the melted butter, then add all the spices, including the split cardamon pods. Cook for 3 more minutes.
- Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.
- Stir in your flaked haddock and cook for another 5-8 minutes.
- Divide it among the plates with half a hard-boiled on top of each to garnish.
Prep time: 5 minutes
Cooking time: 31-40 minutes
Data from Wikipedia and Fish is the Dish by Seafish.