Kedgeree — the Breakfast Rice with Fish
A comforting dish of turmeric-scented rice mixed with flakes of smoked fish, hard-boiled eggs, and mild spices — the quintessential Anglo-Indian breakfast.
A comforting dish of turmeric-scented rice mixed with flakes of smoked fish, hard-boiled eggs, and mild spices — the quintessential Anglo-Indian breakfast.
A man who must align figures all day begins with a solid breakfast, or he begins nothing at all. At dawn, before returning to my ledgers, I was served this golden rice mingled with fish and eggs — the khichri of the Indians, which we have adapted to our taste. It is nourishing without being heavy, seasoned without excess. Eat well, Sir: I have never seen good triangulation done on an empty stomach.
- •Rice — one bowl (base)
- •Smoked fish — one fillet (flavored protein)
- •Eggs — 2-3 (garnish)
- •Turmeric and mild spices — a pinch (color and aroma)
- •Clarified butter (ghee) — a knob (fat)
Kedgeree — the Breakfast Rice with Fish
A comforting dish of turmeric-scented rice mixed with flakes of smoked fish, hard-boiled eggs, and mild spices — the quintessential Anglo-Indian breakfast.
Why this dish? The Anglo-Indian breakfast of a Survey officer in Dehra Dun or Calcutta was hearty. Kedgeree — rice, smoked fish, and hard-boiled eggs seasoned with spices — adapted from Indian khichri, was its mainstay, taken before a long day of calculations and surveys.
A man who must align figures all day begins with a solid breakfast, or he begins nothing at all. At dawn, before returning to my ledgers, I was served this golden rice mingled with fish and eggs — the khichri of the Indians, which we have adapted to our taste. It is nourishing without being heavy, seasoned without excess. Eat well, Sir: I have never seen good triangulation done on an empty stomach.
Ingredients (period version)
- Rice — one bowl (base)
- Smoked fish — one fillet (flavored protein)
- Eggs — 2-3 (garnish)
- Turmeric and mild spices — a pinch (color and aroma)
- Clarified butter (ghee) — a knob (fat)
Ingredients
- Basmati rice — 200 g (base of the dish)
- Smoked haddock or mackerel — 300 g (flavored fish)
- Eggs — 3 (protein garnish)
- Turmeric — 1 tsp (golden color)
- Mild curry powder — 1 tsp (aroma)
- Butter — 30 g (binder and flavor)
- Parsley or coriander — a few sprigs (freshness)
Method
- Cook the rice in water with turmeric, drain.
- Poach the smoked fish in simmering water for a few minutes, flake it, removing bones.
- Hard-boil the eggs (9 minutes), peel and quarter.
- Melt the butter, reheat the rice with curry powder.
- Gently fold in the flaked fish.
- Plate, arrange egg quarters on top, sprinkle with fresh herbs.
How it was made : Kedgeree derives from Indian khichri (rice and spiced lentils). The British substituted smoked fish and egg, making it a breakfast dish. It was so popular that it returned to England and appears in Victorian cuisine from the mid-19th century.
The contemporary twist : A squeeze of lime at serving and some crispy fried onions modernize this classic without betraying it.
George Everest · Charactorium