It’s said that kedgeree was brought to the UK in Victorian times by returning British colonials who had enjoyed it in India and introduced it here as a breakfast.
Like bubble and squeak, in pre-fridge days, it was a useful way of turning evening leftovers into big breakfasts – we still prefer it as a hearty lunchtime/dinner feast though…
one smoked haddock (undyed if possible)
one cup of peas (cooked from frozen)
one cup of basmati rice
2 teaspoons of mild curry powder
3 hard boiled eggs
- Cook the rice in two cups of water until ready & boil the peas.
- Fry the sliced onion in a little olive oil and add the curry and the sliced smoked fish.
- Add the peas and rice and stir. Boil the eggs until hard boiled and cut them in half and put on top of the kedgeree.