Way way back, when this Sceptred Isle had turned much of the World Map pink some jolly Colonialists in India discovered a dish called ‘Khichri’ which combined rice and lentils. They bought it back home to the Mother Country, adding butter, boiled eggs and curry powder to spice it up and called it Kedgeree. Traditionally served at breakfast time!
Some say this is all total rubbish and that it was actually thought up in Scotland and then transported out to India. Nevertheless Kedgeree is one of those old-school dishes that has survived the ages.
To create this simple dish (takes 20 mins) you’ll need (whipped off James Martin this one):
- ½ onion, finely chopped
- 2oz butter
- 10½oz basmati rice
- 1 tsp madras curry powder
- grated nutmeg
- 7fl oz milk
- 4fl oz double cream
- 10½oz haddock
- salt and pepper
- parsley chopped
- 3 hard-boiled eggs halved
- pinch cayenne
To begin melt the butter:
Now gently fry the onion for a few mins:
Continue cooking adding the rice, curry powder and nutmeg. After a few minutes, add the milk, cream and 9fl oz water. Once simmering add the fish and continue, stirring occasionally until the rice is cooked.
Now add the parsley, seasoning and cayenne pepper (and some more curry powder if you want). You might need to add a bit more water if the mixture is dry and cook until it absorbs).
Serve topped with the boiled egg and another chunk of butter if you are a glutton. Which I am. Here’s to the culinary mash-up that was the Good ‘Ol Blightie Empire!