Kedgeree

Kedgeree is a dish consisting of cooked, flaked fish, some boiled rice, hard-boiled eggs, some parsley, curry powder, butter/cream and occasionally sultanas (pale green, oval seedless grape variety). Kedgeree can be served hot or cold. Fish such as Haddock, Tuna or Salmon can be used for the preparation of Kedgeree, although traditionally and usually the Haddock is most often used.

Today, I was drawn to it primarily because of its very evidently Indian leanings, in the Upper Hall (our mess, put plainly). The rice, the hue and the curry were all but driving home the Desi mix, as some would call it. Having had it and liked it (except the hint of coconut in the dish, probably in the gravy served alongside), here’s to sharing a little about the dish.

Kedgeree

 

As per certain accounts, the concept of Kedgeree arose sometime around the 14th century, and was believed to have sprung out due to the liking of Khichdi by British Colonials who had postings in India. It became a breakfast dish in Victorian England and a fashionable Anglo-Indian cuisine. The best part is that, before artificial refrigeration was invented, the leftovers of a day could often be used to make an interesting breakfast dish.

The connection to Khichdi is conspicuous: even the kadhi (the spiced yogurt drink served alongside, in places like Gujarat) is used for servings of the Kedgeree. One may ask about the fish in Kedgeree. Whoever heard of fish being added to Khichdi?! Well, according to accounts, fish is sometimes eaten with khichdi in coastal villages. So, the ingenuity of, and experimentation with variants of the khichdi by, the Britishers put forth an appealing dish in the Kedgeree.

 

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