Chisholme Kedgeree
John Brix | Tuesday, 6th December, 2016

Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. However the dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland'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.


Serves four

Main Ingredients: guide-line weights
8 ozs salmon
8 ozs cod or haddock
5–10 ozs smoked haddock or smoked white fish
8–10 ozs peas cooked
4 eggs hard boiled and quartered
8–10 ozs basmati or good long grain rice
1 pt strong fish or chicken stock

Curry sauce
2 onions, chopped
5–10 gms fresh ginger
10–15 gms tomato paste
10–15 gms madras curry paste
1 pint strong fish or chicken stock

Sweat chopped onions in butter till light golden, add tomato and curry paste, cook 5 mins add stock and cook for half an hour or until it reduces to the consistency of thin cream

8–10 ozs basmati or good long grain rice

Fry 5 gms tumeric in butter with some lemon zest and salt, add the rice, and lightly fry together. Add twice as much boiling water as rice, which should just cover the rice, then cook covered on a low heat 15–20 mins.

Cook fish in oven 180C for 10–15 mins, till just cooked.

Mix together the fish, peas, and boiled eggs.
Place in a cooking dish and keep warm 150c for ten mins.
Serve with chopped parsley on top and the curry sauce on the side.


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