Kedgeree is originally an Anglo-Indian dish, derived from "kichdi" (sometimes “khichri”), an Indian breakfast dish which is sometimes also made as a restorative for poorly tummies.
Kedgeree is believed to have originated in the 18th century, during the British colonial era. The dish is thought to have been inspired by the Indian recipe “khichri”, a simple and comforting meal made from rice, lentils, and spices.
[BBC]
British colonialists, who had been exposed to Indian cuisine during their time in the subcontinent, are said to have adapted this recipe to create a dish that suited their own tastes and preferences.
These colonialists, who were stationed in India during the 18th and 19th centuries, were exposed to "khichri" and other Indian dishes. They were impressed by the simplicity and flavour of these recipes and began to adapt them to suit their own tastes and preferences. Kedgeree, with its smoked fish and creamy sauce, is a prime example of this culinary exchange.
Pablo’s kedgeree (serves 2)
The principle of my kedgeree was to use up leftovers from the night before and adding other ingredients to make a delicious warming late breakfast or brunch.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients:
Leftovers:
rice, peas, and a chunk of salmon
Added ingredients:
1/2 onion, chopped
2 cloves garlic, chopped
2 asparagus, chopped into small pieces
1 carrot, diced
salt & pepper
3 tbsp olive oil
[Photo: Paul Whitelock]
Instructions
Heat olive oil in a non-stick pan over medium-high heat.
Add the chopped carrot, chopped asparagus, onion and garlic to the pan, season with salt and pepper to taste, and sauté for about 5-6 minutes stirring occasionally, until they are soft.
Add the leftovers, cover and simmer on a low heat, stirring occasionally.
In a separate pan, fry two eggs.
[Photos by Paul Whitelock]
Transfer the sautéed vegetables to serving plates and top with the fried egg.
Serving suggestions:
Serve with a fruit juice and coffee, or, if it's past 12 noon, a beer. Guinness would be good, but I chose cerveza sin tostada.
[Photos by Paul Whitelock]
1. Ideal as a breakfast dish with crusty bread or roll, fresh orange juice and coffee.
2. As a starter or main course, serve with a small salad and crusty bread. A simple red wine, eg tempranillo, suits this simple dish, or a Guinness.
© Paul Whitelock
Pictures:
BBC, Paul Whitelock
Acknowledgements:
Christopher Harris
Sanjit Chudha
Wikipedia
Tags:
asparagus, breakfast dish, carrot, cerveza sin tostada, Christopher Harris, coffee, crusty bread, eggs, fresh orange juice, garlic, Guinness, kedgeree, “khichri”,"kichdi", olive oil, onion, Paul Whitelock, red wine, roll, salad, Sanjit Chudha, tempranillo, Wikipedia