Kedgeree (or occasionally ) is a dish consisting of cooked, flaked

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

(traditionally smoked

haddock The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas where ...

), boiled

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

, hard-boiled

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

curry powder Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala. History Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

, and occasionally sultanas. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though these are not traditional. In India,

khichari ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

is any of a large variety of

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...

-and-

dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion. This dish was heavily adapted by the

British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies. ** Britishness, the British identity and common culture * British English, ...

, developing a dish almost unrecognisable from the original khichari.

History

Kedgeree is thought to have originated with the

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

rice-and-bean or rice-and-lentil dish khichuṛī, traced back to 1340 or earlier.''Lobscouse and Spotted Dog; Which It's a Gastronomic Companion to the Aubrey/Maturin Novels'', Anne Chotzinoff Grossman and Lisa Grossman Thomas, Norton, 1997, p. 12. ''

Hobson-Jobson ''Hobson-Jobson: A Glossary of Colloquial Anglo-Indian Words and Phrases, and of Kindred Terms, Etymological, Historical, Geographical and Discursive'' is a historical dictionary of Anglo-Indian words and terms from Indian languages which came in ...

'' cites

ibn Battuta Abu Abdullah Muhammad ibn Battutah (, ; 24 February 13041368/1369),; fully: ; Arabic: commonly known as Ibn Battuta, was a Berbers, Berber Maghrebi people, Maghrebi scholar and explorer who travelled extensively in the lands of Afro-Eurasia, ...

() mentioning a dish of munj (

mung beans The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...

) boiled with rice called kishrī and cites a recipe for khichdi from the ''

Ain-i-Akbari The ''Ain-i-Akbari'' ( fa, ) or the "Administration of Akbar", is a 16th-century detailed document recording the administration of the Mughal Empire under Emperor Akbar, written by his court historian, Abu'l Fazl in the Persian language. It for ...

'' (). In

Gujarat Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...

, where khichdi remains popular, the lentil and rice dish is usually served with kadhi, a spiced yogurt dish that can be mixed with the khichdi. Khichdi is usually not prepared with fish in

, although fish is sometimes eaten with khichdi in coastal villages where seafood is plentiful. According to ''Hobson-Jobson'', while fish is eaten with kedgeree, the use of the term for "mess of re-cooked fish ... is inaccurate". The

Mughal emperor The Mughal emperors ( fa, , Pādishāhān) were the supreme heads of state of the Mughal Empire on the Indian subcontinent, mainly corresponding to the modern countries of India, Pakistan, Afghanistan and Bangladesh. The Mughal rulers styled t ...

Aurangzeb Muhi al-Din Muhammad (; – 3 March 1707), commonly known as ( fa, , lit=Ornament of the Throne) and by his regnal title Alamgir ( fa, , translit=ʿĀlamgīr, lit=Conqueror of the World), was the sixth emperor of the Mughal Empire, ruling ...

(d.1707) was fond of the Alamgiri Khichdi, a variety featuring fish and boiled eggs. It is widely believed that the dish was brought to the

United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and North ...

by returning British colonials who had enjoyed it in

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

and introduced it to the UK as a

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "t ...

dish in Victorian times, part of the fashionable

Anglo-Indian cuisine Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. It was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. The cuisine introduced dishe ...

. The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot,

Dumfriesshire Dumfriesshire or the County of Dumfries or Shire of Dumfries (''Siorrachd Dhùn Phris'' in Gaelic) is a historic county and registration county in southern Scotland. The Dumfries lieutenancy area covers a similar area to the historic county. I ...

. The

National Trust for Scotland The National Trust for Scotland for Places of Historic Interest or Natural Beauty, commonly known as the National Trust for Scotland ( gd, Urras Nàiseanta na h-Alba), is a Scottish conservation organisation. It is the largest membership organ ...

's book ''The Scottish Kitchen'' by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India. By the 19th century, Kedgeree had become a sophisticated breakfast/brunch dish in England, appearing, for example, in a

Saki Hector Hugh Munro (18 December 1870 – 14 November 1916), better known by the pen name Saki and also frequently as H. H. Munro, was a British writer whose witty, mischievous and sometimes macabre stories satirize Edwardian society and cultur ...

short story.

References

External links

* {{Rice dishes Fish dishes Indian cuisine in the United Kingdom Indian rice dishes Victorian cuisine Anglo-Indian cuisine Curry dishes

History

See also

References

External links