Victorian Kedgeree

Kedgeree.jpg

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.

Recipe:

  1. 1 c. cooked rice
  2. 1 hard boiled egg
  3. 2 Tbs. chopped parsley 
  4. 1 c. cooked fish, flaked
  5. 1/8 c. cream
  6. 1/4 tsp. curry powder
  7. 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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s