Kedgeree
My mother often made kedgeree, which is a dish popular in the UK, and believed to have originated from British members of the Indian colonial service. Whatever the source, it’s a delicious dish and one which Mum made every Easter.
For some it’s a breakfast dish, but really it’s lovely at any meal. It’s basically a lightly spiced rice and fish dish, garnished with fresh herbs and hard boiled eggs. Though it contains curry and other spices it’s actually not very spicy, I suppose because it’s often served at breakfast. There are plenty of recipes on the web if you want to try it. Here’s one with a video of how to make it. And of course you can add in other things, according to taste.
It’s often made with smoked cod, but the strong yellow color always made me reluctant to use it, so mostly I’ve made it with whatever firm fish I could get.
But this time I decided to use the smoked cod, and I have to say, it was delicious. And because I like my vegies, I also added some chopped broccolini stems and peas to the chopped onion, garlic and the spices. And next time I plan to increase the spices and also to add toasted slivered almonds.
I have fed kedgeree to some of my characters, but have never had it myself. I really should try it! Thanks for the recipe, Anne.
Let me know how it goes, Mary Jo. It can be as mild or spicy as you want. For me, though I like things quite spicy, I prefer this mild, as that’s how Mum used to make it. And the recipe shown is quite mild.