A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980
In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice 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 moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.
I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted