Kedgeree

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Not to be confused with the Indian village Kedgeree or Khijri.
Kedgeree
Kedgeree
Kedgeree
Place of origin
United Kingdom
Main ingredients
rice, smoked haddock, eggs, parsley, butter or cream
Variations tuna, salmon
Cookbook:Kedgeree  Kedgeree

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

History[edit]

Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier.[1] It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine.[2] It is one of many breakfast dishes that, in the days before refrigeration, converted yesterday's leftovers into hearty and appealing breakfast dishes, of which bubble and squeak is probably the best known.

Hobson-Jobson cites Ibn Battuta (c. 1340) mentioning a dish of munj (moong) boiled with rice called Kishrī, and cites a recipe for Khichri from Ain-i-Akbari (c. 1590). In Gujarat, where khichdi remains popular, the lentil and rice dish is usually served with kadhi, a spiced yogurt drink that can be mixed with the khichdi. Khichdi is usually not prepared with fish in Gujarat, although fish is sometimes eaten with the khichdi in coastal villages where seafood is plentiful. According to Hobson-Jobson, while fish is eaten with kedgeree, the use of the term for "mess of re-cooked fish ... is inaccurate".[3]

The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon,[4] though that is not traditional.

Other mixed rice dishes[edit]

See also[edit]

References[edit]

  1. ^ Lobscouse and Spotted Dog; Which It's a Gastronomic Companion to the Aubrey/Maturin Novels, Anne Chotzinoff Grossman and Lisa Grossman Thomas, Norton, 1997, p. 12. ISBN 978-0-393-32094-7
  2. ^ Smith, Delia. "Buttery Kedgeree". Delia Smith's Complete Cookery Course. Retrieved 2008-03-10. 
  3. ^ Yule, Sir Henry. "Hobson-Jobson entry on Kedgeree". Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive.  New ed. edited by William Crooke, B.A. London: J. Murray, 1903
  4. ^ "Recipe for kedgeree". Scottishrecipes.co.uk. 2007-06-06. Retrieved 2009-03-12. 

External links[edit]