This dish of rice, fish, and curry is believed to have been brought from India to the United Kingdom during the reign of Queen Victoria. Kedgeree, as it’s called, was developed during the British Raj in India. This period in which the British Crown ruled the Indian subcontinent would last from 1858 to 1947.
Today, India is independent from the British Empire, but their cuisine–especially curry –still remains a national dish in England.
I myself am fond of curry, from Japanese curries in the East down to Thai curries in the South-East. However, when I need a quick curry, I like to make some kedgeree.
The recipe I tweaked comes from the Fannie Farmer Cookbook, published in 1965. The original copy was first published in 1896. The simplicity of Kedgeree is that it calls for already cooked ingredients, meaning you can use leftovers and substitute your fish with the canned ones.
- 1 c. cooked rice
- 1 hard boiled egg
- 2 Tbs. chopped parsley
- 1 c. cooked fish, flaked
- 1/8 c. cream
- 1/4 tsp. curry powder
- Salt and black pepper, to taste
To begin, in a bowl combine the rice, fish, curry powder, salt and pepper, 1 tablespoon of parsley, and cream. Mix everything well. Then plate it up, and garnish with more parsley and the egg. And enjoy!