The dish known as kedgeree is thought to have originated in India, where it was originally made with rice, beans, and a variety of spices. It eventually made its way to Britain, where it became a popular breakfast dish made with smoked haddock, boiled eggs, and rice.
- Where does the word Kedgeree come from?
- Who eats kedgeree?
- Can you reheat Kedgeree the next day?
- What kind of fish do the British eat for breakfast?
- What is a Scottish breakfast?
- Do British people eat fish for breakfast?
- What is the most popular breakfast in England?
- Does kedgeree freeze well?
- How long does kedgeree keep in the fridge?
- How do you reheat kedgeree?
- Can you eat cold kedgeree?
- Can I keep kedgeree warm?
- Can you eat cooked smoked haddock cold?
- What are the origins of kedgeree?
- How do you poach smoked haddock in water?
- Why is Kedgeree called kedgeree?
- What type of animal forms the basis of a kedgeree?
- Who invented khichdi?
- What is in curry powder made of?
Where does the word Kedgeree come from?
There are conflicting stories about the origins of kedgeree. One suggests that it was brought to India by British colonists in the early 19th century. It is said to be derived from an Anglicization of the Hindi word khichri, which is a dish made with rice and lentils.
Another theory is that kedgeree is derived from the Persian word for rice, chelo.
Whatever its origins, kedgeree is a delicious dish made with rice, lentils, spices, and typically served with boiled eggs and a dollop of yogurt. It is a hearty and filling meal, perfect for a winter’s day.
Who eats kedgeree?
In the UK, kedgeree is traditionally eaten for breakfast, although it is also popular as a light lunch or supper dish. It is made with rice, smoked haddock, boiled eggs, butter, cream, curry powder and pepper, and is usually served with chopped parsley and lemon wedges.
Can you reheat Kedgeree the next day?
Yes, you can reheat kedgeree the next day. However, it is important to reheat it slowly and carefully to avoid overcooking the rice. The best way to reheat kedgeree is to put it in a lidded pan over a low heat and stir occasionally until it is heated through.
What kind of fish do the British eat for breakfast?
Some of the more popular options include cod, salmon, haddock and mackerel. smoked haddock is also a popular choice, especially when served with poached eggs.
What is a Scottish breakfast?
A Scottish breakfast is a large and hearty meal that typically includes eggs, bacon, sausage, black pudding, haggis, grilled tomatoes, mushrooms, and toast. This type of breakfast is meant to sustain one through a long day of work or travel, and it is not uncommon for it to be served with a side of baked beans or grilled onions.
Do British people eat fish for breakfast?
While there are many English breakfast foods that can be found throughout the United Kingdom, fish is not typically one of them. There are a variety of reasons why this is the case, but the most likely explanation is that fish was not as common or as easily accessible in the past as it is now.
With the advent of refrigeration and global trade, however, fish has become more popular in recent years and can now be found on breakfast menus across the country. While it is still not as common as other breakfast staples such as eggs or bacon, it is increasingly commonplace to see fish served for breakfast in the UK.
What is the most popular breakfast in England?
The most popular breakfast in England is the traditional English breakfast, which typically consists of bacon, eggs, sausage, black pudding, mushrooms, tomato, and toast.
Does kedgeree freeze well?
Yes, kedgeree freezes well. To freeze, cool the kedgeree completely, then divide into portions and place in freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
How long does kedgeree keep in the fridge?
Kedgeree will keep that fresh, just-cooked flavour for up to two days in the fridge.
How do you reheat kedgeree?
Kedgeree is a dish traditionally made with rice, smoked fish, hard-boiled eggs, and a variety of spices. It is often served as a breakfast dish, but can also be enjoyed at any time of day. When reheating kedgeree, it is important to not overcook the rice, as this will cause it to become mushy.
The best way to reheat kedgeree is to first fluff up the rice with a fork, then add a little bit of water to the pan and heat over a low flame until warmed through.
Can you eat cold kedgeree?
Yes, you can eat cold kedgeree. It is often served as a breakfast dish, but can also be eaten as a main meal or as a side dish.
Can I keep kedgeree warm?
Yes, you can keep kedgeree warm. To do so, place the kedgeree in a slow cooker on the low setting or in a covered casserole dish in a warm oven. If you are using a slow cooker, you may want to add a little extra liquid to prevent the kedgeree from drying out.
Can you eat cooked smoked haddock cold?
Typically, cooked smoked haddock is eaten hot. However, it can be eaten cold if it is properly refrigerated.
What are the origins of kedgeree?
The origins of kedgeree are unknown, but it is thought to have originated in India. It is typically made with rice, peas, and spices, and is often served as a breakfast dish.
How do you poach smoked haddock in water?
Fill a pan with enough water to cover the fish. Add a splash of white vinegar. Bring the water to a gentle simmer. Add the fish to the pan and poach for 5-10 minutes, or until cooked through. Remove the fish from the pan and serve.
Why is Kedgeree called kedgeree?
Kedgeree is a dish that originated in India, and its name is derived from the Hindi word for “lentils. ” The dish is typically made with rice, lentils, and spices, and it can be served as a side dish or a main course.
Kedgeree is usually made with fish or chicken, but it can also be made with vegetables.
What type of animal forms the basis of a kedgeree?
A kedgeree is a dish that is typically made with rice, smoked fish, and hard-boiled eggs. The dish is said to have originated in India, and it was brought to Britain during the colonial era. While there are many different ways to prepare kedgeree, the dish typically includes rice, smoked haddock or another type of smoked fish, hard-boiled eggs, peas, and butter or cream.
Who invented khichdi?
It is likely that khichdi was first created in the Indian subcontinent, although the exact origins are unknown. Khichdi is a simple dish made with rice and lentils that can be easily cooked in one pot, making it a popular choice for busy families or those looking for a quick and healthy meal.
With its humble ingredients and straightforward preparation, khichdi has long been a staple in Indian cuisine. Over the centuries, the dish has evolved and been adapted to suit the preferences of different regions, making it a truly diverse and unique dish.
Today, khichdi is enjoyed by people all over the world, each with their own personal twist on the classic recipe.
What is in curry powder made of?
Typically, curry powder is a blend of up to 20 spices, including cumin, turmeric, ginger, and coriander. The exact spices used vary by culture, with Indian, Thai, and Chinese curries being particularly distinct.
Some common spices in curry powder include:
Cumin: A popular spice in Indian cuisine, cumin has a warm, earthy flavor and is often used in savory dishes.
Turmeric: A common ingredient in Indian curries, turmeric is a bright yellow spice that lends dishes a distinct flavor and color.
Ginger: A fragrant, spicy root, ginger is used in many Asian cuisines and adds a warm, zesty flavor to curry dishes.
Coriander: A fragrant, slightly citrusy spice, coriander is commonly used in Indian and Thai curries.
Fenugreek: A popular spice in Indian cuisine, fenugreek has a strong, slightly bitter flavor.
Cardamom: A sweet, aromatic spice, cardamom is used in both Indian and Thai curries.
Cloves: A pungent, sweet spice, cloves are used in both Indian and Chinese curry powder blends.
Cinnamon: A sweet, woody spice, cinnamon is used in both Indian and Chinese curries.
Peppercorns: A common spice in both Indian and Thai curries, peppercorns add heat and a sharp, pungent flavor.