What is kedgeree, how do you make it with smoked haddock and where does the dish come from?

FAN of fish and rice? The kedgeree may be the perfect dish to whip up for dinner.

But how do you make the meal and where did it originate from?

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What is kedgeree?

A kedgeree is a dish that is made from cooked flaked fish (usually smoked haddock), with rice, hard-boiled eggs and garlic.

It can be served hot and cold and some people swap tuna or salmon in for the haddock.

Many people like to add spice mixture to the recipe, in keeping with its Asian heritage.

We previously shared how to make a kedgeree pie if you want to go beyond the traditional recipe.

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Where does the kedgeree come from?

The origins for the dish are thought to have began in India, from a recipe known as the khichri which is made from rice and lentils.

The Indian dish is thought to have been brought over to the UK by British colonials in Victorian times.

One of the earliest recipe book records of the kedgeree was in the 1970 book of Stephana Malcolm from Dumfriesshire.

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How do you make kedgeree?

If you haven’t had a kedgeree, it is quick and easy to make.

Ingredients

• 1 tbsp olive oil
• I chopped onion
• 2 cloves garlic
• 250g basmati rice
• 300g haddock fillets, skin removed
• 2 handful peas
• 3 eggs

Method

1. Heat oil in a fan and add the onion and garlic and cook for ten minutes
2. Add the rice and 500ml of water and cook for a further 10 mins
3. Cut fish into chunks and add to the rice and peas and cook for another five minutes
4. Leave to stand
5. Add to the hard-boiled eggs
6. Divide the rice between four bowls
7. Quarter the eggs and scatter over the rice