There was a phase in my life when I ate kedgeree on a more frequent basis than was wholly necessary. That was when I first lived on my own, with little money and few cooking skills, and had just discovered a new quick to cook dinner. But it was also testament to how fantastic a recipe it is, because kedgeree is a winner.
An Anglo-Indian breakfast dish, kedgeree has several variants. It started out life as a South Indian vegetarian rice and legumes dish from the 1300s called khichri which, once adopted by the Raj and fed to delighted Victorian expats, evolved to please the Western palate. When it was brought to Britain, the Scots decided it would be improved upon with the addition of smoked fish (they were right, btw) and somewhere along the line eggs were added due to a love of protein for breakfast. But it all depended on who was making the kedgeree as to whether spices were added or not. My version contains turmeric because anti-inflammatory turmeric – unless you happen to be allergic to it, like my son.
Traditionally it would be made with smoked haddock but the nearest I could get, living on the PNW, was smoked sablefish (which is ah-maz-ing btw). However I’ve also made it with a can of Bar Harbor Kippered Herrings – oh my word have you tried this stuff? My absolute new favourite crush!
Here’s hoping you are all enjoying July, I’m writing this post from beautiful Cornwall where I spent most of my childhood. It’s a real treat to wander down to the docks for freshly caught fish, picked crab and other shellfish, samphire – and oak smoked haddock for kedgeree 🙂