Kedgeree

History

Kedgeree, a meal with an interesting backstory and tantalizing taste, what more could you desire?

When I think of delicious food with a cultural background, kedgeree leaps into focus. As lockdowns dragged on across the globe, I began to realize how little I had tasted my nations cuisine. In fact, my knowledge of Scottish food was limited to the likes of haggis and shortbread. This sparked the idea for my partner and I to try kedgeree. Not only did I feel connected to Scotland through this dish but I also gained a longing to travel to India and treat my taste buds to their traditional foods. Yes, that's right! The origins of Kedgeree intertwine with two nations. So lets start at the beginning shall we?

Although we know it as Kedgeree today, It did not always go by that name. It is thought to have been called either khichdi or khichri. A traditional Indian dish consisting of rice, lentils, mung beans and sometimes bajra. The preciseness of it's first location is debated, however, we do know it existed in 400-300 BC. So, how did this dish make it's way to Scotland and become kedgeree?

The recipe as we know it was found in Scotland due to the east India trading company. Primarily the wives of company officials interacting with chefs from India. The earliest cooking instructions in Scotland were found in 1790, written by Stephana Malcolm. Ingredients used in the traditional dish were hard to come by in Scotland, so Malcolm substituted these with haddock but the dish is delicious with any smocked seafood.

Now that we are aquatinted with it's history, lets move on to how to make it!

What you will need

Serves two:

.basmati rice 150g

.smoked haddock 500g

.Two eggs

. 4 spring onions

. Frozen peas 200g

.One lemon

.One red chilli

. Chopped coriander

. Fish stock

. Curry powder

.Lemon and pepper seasoning

Step By Step

My partner and I decided to make our own kedgeree and document the journey.

Firstly, get a large pan, add oil and use a medium heat to fry your spring onions.

Secondly, once the spring onions have been frying for a couple of minutes, go ahead and add some lemon and pepper seasoning.

Thirdly, put in the frozen peas and sprinkle over some curry powder. Stir the ingredients.

Next, add your rice. Don’t worry, there isn’t a need to cook the rice before you add it!

Once the ingredients have been thoroughly mixed together, add in the fish stock.

Step six, place your haddock on top of the mixture and slowly submerge it under the water. Then place the contents of the pan into a lidded, oven-proof dish. Alternatively to fish you could use quorn pieces or roasted veggies. Make sure to leave the dish in your oven for twenty minutes!

Whilst that’s in the oven, boil your eggs for eight minutes, peel and cut them into a horizontal halve. Fried tofu is also an excellent replacement.

Get your toppings ready! Chop you pepper, pluck the leaves from your coriander and cut your lemon. Are you getting hungry yet?!

Take the dish out of the oven, give it a quick stir and dish it onto your plate/plates. Then add your toppings to the rice! Before you munch, squeeze the lemon into the meal to add zesty kick.

Final step, enjoy! Grab a glass and toast with a loved one over some delicious kedgeree. Allow yourself to enjoy the different textures and intense flavours.

The amalgamation of soft yolk, delicate rice and Smokey haddock is bound to make you want seconds.