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Kedgeree

Name: Kedgeree
Total time: 40 min
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 gō (Japanese rice cups) Cooked rice; 300g White Fish Fillet; 3 Hard-boiled eggs; 1 Onion; 2 tsp Curry Powder; 30g Butter; 200ml Milk; A pinch Parsley; 1/2 Lemon; A pinch Salt; A pinch Black Pepper

Rice

⏱ 40 min

👥 Serves 4

Difficulty ⭐

A British breakfast dish of curry-spiced rice with smoked fish and boiled eggs, with roots in India.

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📖 The Story Behind This Dish

Kedgeree comes from the Indian rice-and-lentil dish khichdi, which reached Britain in colonial times and became a breakfast dish with smoked fish and boiled eggs. In upper-class Victorian homes it was set out in silver chafing dishes on the breakfast buffet. You still find it at hotel breakfasts and brunches today.

🌆 Where it's eaten: In the breakfast room of a grand London hotel, guests help themselves from a silver chafing dish and linger over tea and the papers.

🥕 Ingredients (serves 4)

Cooked rice 2 gō (Japanese rice cups)
White Fish Fillet 300g
Hard-boiled eggs 3
Onion 1
Curry Powder 2 tsp
Butter 30g
Milk 200ml
Parsley A pinch
Lemon 1/2
Salt A pinch
Black Pepper A pinch

👩‍🍳 Instructions

Put the milk and fish in a pan, simmer on low for 5 minutes, and flake the fish.
Melt the butter in a frying pan and sauté the chopped onion until soft.
Add the curry powder and fry until fragrant.
Add the rice, breaking it up as you stir, and add a little of the fish's poaching milk to moisten.
Fold in the flaked fish and season with salt and pepper.
Serve with egg wedges, chopped parsley, and lemon.

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