Skip to Content

What country is Kedgeree from?

Kedgeree is a dish of Indian origin, typically consisting of cooked rice, flaked smoked haddock, boiled eggs, and spices. The dish has its roots in the South Asian subcontinent, specifically India, where it originated centuries ago.

It is believed to have derived from the version of an ancient Mughal dish called khichri, made with rice and lentils. The British adopted the dish during the period of colonization, bringing it to the United Kingdom in the 19th century.

Since then, Kedgeree has been an established dish on the British culinary landscape and can also be found in other parts of the world.

Where does the word Kedgeree come from?

The word “kedgeree” is derived from the Hindi language and dates back to the 18th century. It originally referred to a dish of boiled rice and split lentils, which was usually served with a spicy curry sauce.

Over time, it has evolved to include other ingredients, such as fish and spices. In the 19th century, it was introduced to Britain by colonial traders, where it quickly became popular in elite circles.

Today, kedgeree is a popular dish across the British Isles and has even spread to other regions, such as the United States and Australia, where it is typically served as a breakfast dish. It is also sometimes referred to as “kedge”.

Who eats kedgeree?

Kedgeree is a popular dish originating in South Asia. It is traditionally made with smoked fish, cooked rice, boiled eggs, and Indian spices. Kedgeree is popular in the United Kingdom and is also served as a brunch dish in many parts of the world.

The dish is usually eaten as a breakfast item or as a brunch side dish. It is also popular at dinner parties and as a light meal. Kedgeree can be served hot or cold, and it is sometimes accompanied by a garnish of parsley and lemon slices.

People of all ages and backgrounds enjoy this delicious and healthy dish, making it a favorite for a variety of occasions and meals.

Can you reheat Kedgeree the next day?

Yes, you can reheat Kedgeree the next day. It’s best to store leftover Kedgeree in the fridge and consume it within 2 days. To prepare your reheated Kedgeree, remove it from the fridge and allow it to thaw before transferring it to an oven-proof dish or shallow pan.

Cover the dish with tin foil and heat it in the oven at a temperature of 350°F for 20-25 minutes, or until heated through. Alternatively, you can reheat Kedgeree in a microwave – transfer the Kedgeree to a microwave-safe bowl and heat it in short intervals, stirring occasionally, until hot.

What kind of fish do the British eat for breakfast?

The British have an array of different fish dishes that they eat for breakfast. This can include kippers (smoked herring) which is a popular light breakfast. Smoked haddock is another classic which is traditionally served with poached eggs, tomatoes and butter.

Other fish dishes which can be eaten for breakfast in the UK include whitebait (tiny deep-fried fish) and smoked salmon, which is often served with cream cheese, lemon and brown bread. Another traditional fish breakfast dish is Finnan Haddie, which is a smoked and lightly poached haddock fillet.

It is usually served with boiled eggs, mushrooms and potato scones. Lastly, cod roe is also a popular traditional breakfast delicacy, served with either boiled eggs or fried tomatoes.

What is a Scottish breakfast?

A Scottish breakfast is a hearty and indulgent meal that typically includes several hot dishes. It usually starts with some type of meat- this can be a traditional bacon, sausage, or black pudding. This is often accompanied by an egg – fried, boiled, or scrambled – and sometimes with a side of baked beans or fried tomatoes.

Additional accompaniments may include fried mushrooms, baked beans, toast, and a potato scone. There may also be some form of porridge and/or cereal for a lighter option. A variety of beverages often accompany the meal, including tea and coffee.

Finally, a traditional Scottish breakfast wouldn’t be complete without haggis, a savoury pudding made from a sheep’s offal, oatmeal and seasoning.

Do British people eat fish for breakfast?

Yes, British people do eat fish for breakfast – although it’s not as common as other breakfast staples like cereal, eggs, or toast. Traditional British breakfasts, like the Full English Breakfast, often include fish in the form of haddock, kippers (smoked herring), and other smoked fish.

Fish can also appear in the form of smoked salmon, pastries, and other breakfast foods. While not all British people consume fish at breakfast time, it’s still a popular option that’s found in most groceries, markets, and restaurants.

What is the most popular breakfast in England?

The most popular breakfast in England is a cooked breakfast, often referred to as a ‘fry-up’. This typically consists of fried eggs, bacon, fried or grilled tomatoes, sausages and mushrooms, accompanied by toast and butter or sometimes baked beans or fried bread.

Many start the day with a cup of tea or coffee to accompany their breakfast. In some areas of England, a full English breakfast is also served, which can include grilled or fried potatoes, black pudding, grilled or fried mushrooms and a selection of seasonal vegetables.

The majority of English households have at least one traditional cooked breakfast a week, either on a weekend or midweek, with fried egg and bacon the most common components of the meal.

Does kedgeree freeze well?

Yes, kedgeree freezes well for up to two months. To freeze kedgeree, cool the mixture to room temperature and then divide it into portions in airtight containers. Once frozen, rehe. at the portions in a preheated oven or microwave until hot.

Be aware that when freezing, kedgeree is likely to lose some of its flavor and texture. To prevent food waste, it is best to freeze only the amount that can be eaten in one sitting.

How long does kedgeree keep in the fridge?

Kedgeree will keep for up to three days in the fridge if stored in an airtight container. It can also be frozen for up to three months. For best results, you should try to consume it within the recommended time frames.

If you do need to store it for longer, cool it quickly and store it in an airtight container or freezer bag. When reheating, ensure that the kedgeree is piping hot before eating.

How do you reheat kedgeree?

To reheat kedgeree, you can transfer the dish to an oven-safe dish and cook it in the oven at 350 degrees Fahrenheit for 10-15 minutes, until warmed through. Alternatively, you can microwave individual portions of kedgeree for 3-4 minutes, ensuring that it is cooked through before eating.

When reheating kedgeree, you will need to ensure that the smoked fish, such as haddock, has been fully cooked to the correct temperature. For optimum safety, reheated kedgeree should reach an internal temperature of 165 degrees Fahrenheit before eating.

Can you eat cold kedgeree?

Yes, you can eat cold kedgeree – in fact, it can be a delicious part of any meal. Kedgeree is a classic British dish, typically made with cooked smoked haddock, hard-boiled eggs, butter, cooked rice, parsley and curry powder.

It can be eaten either hot or cold, and is particularly popular as a breakfast dish. When served cold, it can make a great salad or side dish, and can be a great way to make use of leftovers. To make cold kedgeree, simply mix everything together and season to taste with salt and freshly ground black pepper.

Alternatively, it can be served with a light dressing or some lemon juice. Kedgeree is a very versatile dish and can be enjoyed in many different ways.

Can I keep kedgeree warm?

Yes, you can keep kedgeree warm in an oven. To do this, preheat the oven to 350F and place the kedgeree in an oven-safe dish. Cover the dish with aluminum foil and place it in the oven for 20-30 minutes.

This will ensure that the kedgeree stays warm and fresh. You can also keep it warm in a slow cooker as long as you set it to low heat to avoid burning the dish. In any case, it is important to ensure the kedgeree does not stay too long in order to prevent it from getting soggy.

Can you eat cooked smoked haddock cold?

Yes, cooked smoked haddock is safe to eat cold. It is important to cook smoked haddock thoroughly. Smoking the fish helps preserve its delicate flavor and texture, so it can be enjoyed cold in salads, sandwiches, and even sushi.

For optimal safety, cook the fish to an internal temperature of 145°F. Keep in mind that smoked haddock has a milder flavor than its raw counterpart, so season it to your taste. Once cooked, smoked haddock can be stored in the refrigerator for up to three days and can be enjoyed cold in a variety of dishes.

What are the origins of kedgeree?

Kedgeree is an Anglo-Indian dish that is thought to have originated in the 19th century. It is believed to have been created by combining traditional Indian and British dishes. The dish is thought to have originated in the kitchens of the wealthy British Raj, with cooks blending traditional Indian spices and ingredients with British staples like rice and smoked fish.

The term ‘kedgeree’ is derived from the Urdu word ‘khichari’, which means a dish of rice and lentils.

The traditional ingredients for kedgeree include cooked Basmati rice, cooked fish (often smoked), butter, hard boiled eggs, curry powder, cayenne pepper and lemon juice. Variations of the dish also include boiled peanuts and dried fruits such as raisins and currants.

Kedgeree is usually served for breakfast, but is sometimes served as a main course for lunch or dinner. It is often served with accompaniments such as yogurt, pickles, chutneys and papadums. Today, the dish is still popular in many parts of Britain and is a beloved comfort food in India.

How do you poach smoked haddock in water?

Poaching smoked haddock in water is a easy process. Start by bringing a pot of water to a gentle simmer. You don’t want the water to be boiling or the haddock could start to break up, so an active simmer is ideal.

Add a few tablespoons of white or cider vinegar, or even a few lemon slices for extra flavor, and any herbs and spices you like. Gently lower the smoked haddock into the water and cook until it is just cooked through and plump, about 5 to 8 minutes depending on the size of the piece.

Remove the haddock from the water using a slotted spoon and serve.

Why is Kedgeree called kedgeree?

Kedgeree is a traditional dish that originated in India and was made popular in the United Kingdom during the Victorian era. The name ‘kedgeree’ likely comes from the Urdu and Hindi words ‘kitchiri’ or ‘khichri,’ which refers to a dish made with rice, pulses and spices that was a common breakfast food in the region.

It is unclear if the dish found its way to Britain via Indian traders or Britons who had spent time in India.

The kedgeree that is eaten today appears to have evolved over time and may have originally been a stew-like dish made with some combination of lentils, rice, eggs, and fish, with spices such as garam masala, cardamom, nutmeg, and ginger.

Over time, the lentils may have been omitted or replaced with smoked or pickled fish, and the vegetables or spices may have changed according to British tastes. Today, kedgeree is typically served as a breakfast dish with mashed hard-boiled eggs, butter, and parsley.

What type of animal forms the basis of a kedgeree?

Kedgeree is a traditional English dish, typically featuring smoked fish and rice. This dish is believed to have originated in India, where residents would make a similar dish using rice, smoked fish and spices.

The type of fish traditionally used in kedgeree is usually smoked haddock, though other types of smoked fish can be used as well. The smoked fish forms the basis of the dish, giving it its smoky flavor.

The other ingredients typically include butter, onion, curry powder, boiled eggs, parsley, and cream. Kedgeree is usually served hot, though it can also be served cold.

Who invented khichdi?

The exact origin of khichdi is unknown, but it is thought to have been invented in the Indian subcontinent during the Vedic period (1500-1000 BCE) as part of Ayurvedic medicine. It is believed that during this time, sages and spiritual leaders would cook up khichdi for ascetics, as it is easy to digest for those on a stricter diet.

Today, khichdi is considered a comfort food and is cooked in many variations across the Indian subcontinent. In India, khichdi is one of the most popular dishes. It is often cooked at home and is also served in restaurants.

In addition, several variations of it are made by different communities and regions. The dish is also very popular in countries such as Bangladesh, Nepal, Sri Lanka, and Pakistan, where it is known as kichuri or khicuri.

What is in curry powder made of?

Curry powder is a spice mix made from a variety of flavorful ingredients. It usually consists of ground spices such as coriander, cumin, turmeric, nutmeg, cardamom, cloves, cinnamon, fenugreek, and red pepper flakes.

Each of these spices is distinctively flavorful and, when blended together, creates the deep, complex taste of traditional, Indian-style curry.

In addition to the spices, curry powder will often contain other herbs and spices such as ginger, garlic, licorice root, cilantro, fennel, and black pepper. Each of these ingredients is combined in varying ratios, depending on the region and the desired flavor.

Apart from the signature blend of spices, there are other components in some curry powder such as onion powder, dried tomato, garlic powder, fenugreek leaves, bay leaves, mace, and paprika. Most store-bought curry powders are blends of pre-ground spices and tend to be straightforward and simple.

However, more authentic recipes require carefully mixing and grinding the spices on their own in order to achieve the desired flavor and texture.