Oh shocking!!! NO PUMPKIN?!? We’re taking a break from kabocha due to bacon’s now extreme dislike of the jack-o-lantern for this lost British dish.

Kedgeree is one of those unique bastardized food that the british brought back from their worldly conquests. Originally kitchiri in its native India, this dish was de-spiced by the british rajahs,leaving the spices, delicious fish and rice but removing the chillies. This was a traditional British breakfast dish about 100 years or so ago, but nowadays it is very hard, if not utterly impossible,to find this dish anywhere in either Indian or British restaurants. I think this is a damn shame, as bacon and eggs gets pretty boring after a while.

This dish was orginally eaten during breakfast as the fishing vessels came in. Of course, in the pre-refridgerator days, fish were eaten freshly caught. When Scottish/English soilders serving the British Raj returned from South Asia, they brought this dish with them, subsituting the tropical waters fishes with smoked cod, haddock ect. Traditionally cooked with knobs of butter and a final swirling of double cream into it, I had modified this to using a rice cooker & yoghurt.

Kedgeree

2 cups of brown rice (basmati preferred)
2 slab of smoked fish, or any white fish
1 bombay onion sliced
1 egg per person, medium boil
1 cup semi-skimmed milk
1 tbs yoghurt per serving

spice mix:
1 cinnamon stick
1 tsp cumin
1 tsp tumeric
1 tsp paprika & chilli powder
strands of saffron if you’re feeling posh
3 star anise

additions:
chopped fresh coriander
1/2 cup frozen peas
double cream to swirl

Wash rice as usual
Sautee onions, leave aside
Arrange fish on shallow pan, poach with semi-skimmed milk
When fish is cooked, remove from pan and keep warm
use the milk (now flavoured with the fish smokiness) and another cup of water to cook the rice in the rice cooker
Mix spice mix well into the uncooked rice with milk & water. Peas go in now
Stir in sauteed onions
Start rice cooker
Immediately mix in the precooked fish into rice, and let it keep warm
slice the eggs to serve. yolk should be soft, not hard boiled
Plate up, serve with eggs on the side, chopped coriander and a dollop of yoghurt. Mix well.

I know it doesn’t look like oh-wow great, but it actually tastes alot like fish briyani, minus the cream and egg which its quite unlike briyani. Apparently the old-school British eats this dish cold, but I so prefer it warm,just like my briyani. Not bad for a first try, I have a good idea of other additions for my second try, maybe some fish curry powder to give it a kick up the ass .

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