Kedgeree.

flag-mini-british Scottish flag Monarch of the Glen, a BBC series filmed in the dreamy Scottish Highlands, introduced me to a strange new word: “kedgeree.” It was a dish the show’s characters -- the once wealthy but nearly bankrupt MacDonald family -- occasionally enjoyed at their manorly breakfasts alongside tea, toast, jam and cream. But I couldn't figure out what they were spooning out of that silver chafing dish! Kedgeree was some weirdly named mystery.
Kedgeree 9
I finally took to the web and learned that kedgeree (kedge-er-ree), according to the British Food Trust (and many other sources), consists of poached fish -- traditionally, smoked Findon (a Scottish fishing village) haddock known as “Finnan haddie” -- mixed with rice, butter, chopped hardboiled eggs, curry powder and parsley. It is thought to have evolved from the Indian rice-and-lentil dish khichdi (pronounced kitch-ri), possibly during the period of British colonial rule in South Asia known as the British Raj. Its association with Scotland originates with the belief that a Scottish regiment brought a version of the dish with them to India, where it evolved under Asian influence and was returned to the U.K. with exotic additions such as curry, fresh ginger and hot green chile. I'll let those who know the truth duke it out over kedgeree's true origins, but its Anglo-Indian history cannot be disputed: curry is definitely not a native British flavoring.
Kedgeree 1
Until recently, you could not get me anywhere near smoked fish -- smoked anything -- let alone eating fish of any kind for breakfast. I’m a devoted high-fiber-breakfast-cereal-with-milk girl, willing to eat toast, eggs, fruit, french toast, pancakes or whathaveyou when mid-morning hunger sets in on the weekends.
Kedgeree 6
But episodes of Monarch -- featuring deep blue Scottish lochs, rolling green Highland hills, misty moors, rustic stone crofts, a few kilts, some Scottish burr, occasional bagpiping, and the opulent 19th-century Glen Bogle estate -- made me homesick for the motherland-I've-never-seen and sparked my willingness to try kedgeree. Plus, just looking at all that brisk Highland air makes me hungry! If my British ancestors ate haddock for breakfast, then so shall I.
Kedgeree 2
Alas, smoked haddock is not a standard grocery item in these parts, and mail ordering it is not for the thin of wallet -- a whopping $23 per pound, with shipping, for fillets imported from Scotland. Ach, cannae do it. So for my first kedgeree attempt I settled on a pound of more budget-friendly tilapia fillets, but for future versions I’ll try a combination of smoked ($$!) and fresh (not as $$) salmon, or whatever fresh fish looks good and is reasonably bone-free, until I can find those authentic Finnan haddies without having to peddle family heirlooms on eBay.
Kedgeree 3
Recipes for kedgeree range from mild to fancy (three kinds of salmon!) to fragrantly seasoned with cumin and heady garam masala. It calls for hardboiled eggs, but I cheated and whipped up two poached ones -- they're a bit faster.
Kedgeree 4
I started with Jamie Oliver’s recipe, because, well check out the photo at his site. It's so appetizing! He had me at those pretty slivers of spicy red pepper and flecks of mustard seed. But of course I had to make a few wee changes, so my modified recipe is below. For example, I halved the curry powder to keep it from overwhelming the dish, added green onions, used a spicy green Anaheim pepper (couldn't find a red one), and used butter in place of butterghee, which requires a trip across town (file under "laziness").
Kedgeree 5
And instead of including steps for cooking the eggs and rice, I’m including those as already prepared ingredients. Both can be easily boiled up while you are chopping, measuring and poaching, but the whole thing comes together pretty quickly if you’ve made them in advance. I also added a few tablespoons of the poaching milk at the very end, to moisten things up and give it just the slightest creaminess.
Kedgeree 8
If you’re hip to smoked salmon for brunch (with or without bagels, onions, cream cheese and capers) you’re already used to fish in the morning, and now I'm hooked, too. Kedgeree is lovely any time of day -- it's light enough for a summer morning yet satisfying on a cold, rainy afternoon. The recipe can be easily tinkered with so add more curry or garlic, less onions, a cup of peas, a dash of nutmeg, some garam masala, more eggs, no eggs, more heat, no heat -- whatever strikes your fancy.
Kedgeree 10
Isn't it pretty? I promise you it tastes as good as it looks. The final word(s) is that kedgeree is versatile, easy to make and delicious comfort food that is truly suitable for any meal of the day. I know this because we ate it for breakfast -- or, more accurately, “second breakfast” -- and dinner. On the same day. And would have had it for dessert if there had been any left.

Kedgeree
Adapted from Jamie Oliver
Serves 6 (or in our case, 2, twice)

1 to 1-1/2 pounds smoked haddock (traditional)
OR your favorite fish (try salmon, trout, tilapia), smoked ... or not
2 bay leaves
Milk (skim or 2%)

3-4 tablespoons butter
1” knob of fresh ginger, peeled and grated
1/2 medium onion, finely chopped (or more, if desired)
1/2 bunch of green onions, sliced (white and light green parts only)
1 clove garlic, peeled and minced
1 Tablespoon yellow curry powder (add more or less, to taste)
2 teaspoons yellow mustard seeds
1 14-oz. can chopped tomatoes, drained
OR 2 fresh tomatoes, chopped and seeded
Juice of 1 lemon, about 1/4 cup
1/4-1/3 cup chopped fresh parsley, cilantro, or arugula
1 fresh red or green hot chile, half of it chopped and half slivered
(optional)
2-3 hard-boiled (or poached) eggs, cooled, peeled and chopped into
quarters or eighths
3 cups cooked long-grain, basmati or brown rice (from 1 cup uncooked rice)

Place fish into a saucepan or sautee pan with the bay leaves, and pour in just enough milk to cover the fish. Bring to a boil, then cover and simmer for about 5 minutes or until cooked through. Remove fish from pan with spatula or slotted spoon and cool on a plate or pie pan. Once cool, remove skin (if necessary) and flake fish into chunks; set aside. Reserve poaching milk.

Melt 3 tablespoons of butter in a sautee pan over low heat. Add ginger, white onion and garlic. Sautee until soft, about five minutes. Add green onions, curry powder and mustard seeds, and sautee a few minutes more. Add chopped tomatoes and lemon juice; stir until mixed. Add flaked fish and rice to the mixture and heat through, stirring gently but thoroughly. Mix in the eggs, parsley and the chopped hot chile to taste (omit if you don’t want a spicy dish). Add a few tablespoons of the reserved poaching milk to moisten the mixture and add some creaminess.

Serve on plates or in bowls; top with slivers of chile and sprinkles of parsley.


Thanks for stopping by, and please feel free to leave a comment.