Kedgeree or Kichiri

Eating out was not something I used to partake in as a youngster, unless you include the free peanuts and bite size chunks of cheese served on the bar at the local working man's social clubs on a Sunday morning. 

I had a part time job collecting empty glasses from the tables in the Premier Club at weekends.I gradually worked my way up to delivering full ones and collecting payment. It was totally illegal of course, but no one cared in those days. There was only one pub in the mining town, but at least 10 clubs where drink was cheap and plentiful. 

Every Friday and Saturday, the 4 largest of these clubs had live entertainment, with many national and international artists performing. Some of these clubs were next door to each other, which could be a death sentence for performers who didn't pass muster. I saw a female Opera singer clear a large  concert room after about 15 minutes. When the next act came on, there wasn't anyone left in the club except the staff.

But I digress......... 

The first time I tasted Indian food, I was hooked. I had never had anything this exotic before. Food at home was basic fare. Tasty and plenty of it. It is the food I return to when stressed and needing comfort. Strangely enough, the new style of British Gastro pubs have resurrected many of these dishes and have become a part of the British farm to table revolution. My favorite is called "The Rat Inn" near Hexham in Northumberland. If you are ever in the "Hood", it is a must. It also destroys the old complaint about bad food in the UK. 

Indian food has been a staple in Britain since  the Indian Sub-Continent gained independence.  Returning Brits brought their favorite dishes home and their love of the food. Bangladeshi, Pakistani and Indian chefs soon followed to supply their cravings. 

Kedgeree is one of my favorite breakfast dishes. It is easy to make and looks wonderful served  on a large platter in the center of the table.

It is most often made with Smoked Haddock, but it is easier to use Smoked Salmon in the Pacific Northwest.

Ingredients

• Brown Basmati Rice (or white if you prefer)
• Flaked smoked fish
• Curry powder
• Hard Boiled Eggs
• Turmeric
• Ginger, Garlic
• Sliced onions
• Parsley
• Butter (sometimes cream is added)
• Salt and Black Pepper to taste

 In a small pat of butter, sauté onions until light brown ,then add spices. 

 

Add the rice, chopped egg and fish then  stir.

Once you have got the prep done, it is basically an assembly process. 

Garnish with Parsley and Hard Boiled Eggs

Enjoy