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Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier. 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.
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| What You Need: |
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12 oz cooked smoked haddock or other white fish
1 hard-boiled egg
Boiled rice (4 oz before cooking)
2 oz butter or margarine
Salt and cayenne pepper
Chopped parsley
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| How To Cook: |
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1. Remove the bones and skin from the fish when it is hot and flake it coarsely with a fork.
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2. Chop the white and part of the yolk of the egg, reserving a little of the latter for garnishing.
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3. Melt the fat in a saucepan; add the fish, rice, chopped egg and seasonings.
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4. Stir thoroughly over a moderate heat until hot.
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5. Pile on a hot dish and garnish with lines of chopped parsley and a little sieved yolk of egg, using that which was reserved.
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