Kedgeree is a dish made with rice and smoked fish which was created in the days of the British Raj in India, when it was eaten at breakfast time. Breakfast in those days was a grand spread, served as a buffet and including many dishes, and kedgeree was one of the centrepieces of this.
Nowadays breakfast tends to be a more simple affair, of course, but kedgeree still makes this meal special, particularly as a weekend brunch. It is easy to make, warm and comforting, and totally mouth-watering! Simply mix cooked rice with gently poached smoked fish – haddock is the traditional fish to use, but cod, salmon or even mackerel work just as well – then season with a couple of teaspoons of kedgeree spice and garnish with hard-boiled eggs. It is beautiful with some melted cheese over it, and there is nothing sweet chilli sauce goes with better than this! And of course this tasty dish works just as well for a lunch or supper.
We love kedgeree – for breakfast, lunch or tea!
Ingredients: Cardamom, Turmeric, Cumin, Coriander, Pepper, Cinnamon, Bayleaf.