->Anaxial at 16:20, 17 October 2021

2021-10-17T16:20:43Z

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{{Short description|Fish and rice-based dish}}
{{distinguish|text=the Indian village of [[Khijri]] or [[Khejuri II#Khijri|Kedgeree]]}}
{{Infobox prepared food
| name = Kedgeree
| image = Kedgeree.jpg
| image_size = 250
| caption = Kedgeree
| alternate_name =
| country = [[India]]/[[Scotland]]
| region =
| creator =
| course =
| type =
| served =
| main_ingredient = Rice, smoked haddock, eggs, parsley, butter or cream
| variations =
| calories =
| other =
}}
'''Kedgeree''' (or occasionally {{not a typo|'''kitcherie''', '''kitchari''', '''kidgeree''', '''kedgaree''', '''kitchiri''', '''khichuri''', or '''kaedjere'''}}) is a [[Dish (food)|dish]] consisting of cooked, flaked [[fish]] (traditionally [[smoking (food)|smoked]] [[haddock]]), boiled [[rice]], [[parsley]], hard-boiled [[egg (food)|eggs]], [[curry powder]], [[butter]] or [[cream]], and occasionally [[Sultana (grape)#Raisins|sultanas]].

The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon,<ref name="scotrec">{{cite web|url=http://www.scottishrecipes.co.uk/kedgeree.htm |title=Recipe for kedgeree |publisher=Scottishrecipes.co.uk |date=2007-06-06 |access-date=2009-03-12}}</ref> though these are not traditional.

In India, [[khichdi|khichari]] is 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 was heavily adapted by the [[British Raj|British]], developing a dish almost unrecognisable from the original khichari.

==History==
Kedgeree is thought to have originated with the [[Indian cuisine|Indian]] rice-and-bean or rice-and-lentil dish [[khichdi|khichuṛī]], traced back to 1340 or earlier.<ref name="Spotted Dog 1997, p. 12">''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. {{ISBN|978-0-393-32094-7}}</ref> It is widely believed that the dish was brought to the [[United Kingdom]] by returning [[British India|British colonials]] who had enjoyed it in [[India]] and introduced it to the UK as a [[breakfast]] dish in [[Victorian era|Victorian]] times, part of the fashionable [[Anglo-Indian cuisine]].<ref>{{cite web|url=http://www.deliaonline.com/recipes/buttery-kedgeree,1284,RC.html |title=Buttery Kedgeree |access-date=2008-03-10 |last=Smith |first=Delia |work=Delia Smith's Complete Cookery Course }}</ref>

The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, [[Dumfriesshire]].<ref>{{cite web|url=http://www.nls.uk/year-of-food-and-drink/october|title=Sustainable shore - October recipe - Year of Food and Drink 2015 - National Library of Scotland|work=nls.uk}}</ref> 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.<ref name="Scottish Kitchen">{{cite book |last1=Trotter |first1=Christopher |title=The Scottish Kitchen |year=2004 |publisher=Aurum Press |location=London |isbn=1-85410-979-0 |page=49 |edition=1st}}</ref>

''[[Hobson-Jobson]]'' cites [[ibn Battuta]] ({{circa|1340}}) mentioning a dish of munj ([[mung beans]]) boiled with rice called kishrī and cites a recipe for khichdi from the ''[[Ain-i-Akbari]]'' ({{circa|1590}}). In [[Gujarat]], 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 [[Gujarat]], 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".<ref>{{cite web|url=https://dsal.uchicago.edu/cgi-bin/philologic/getobject.pl?c.1:1:302.hobson |archive-url=https://archive.is/20120715234629/http://dsal.uchicago.edu/cgi-bin/philologic/getobject.pl?c.1:1:302.hobson |url-status=dead |archive-date=2012-07-15 |title=Hobson-Jobson entry on Kedgeree |work=Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive |last=Yule |first=Sir Henry }} New ed. edited by William Crooke, B.A. London: J. Murray, 1903</ref>

The [[Mughal emperors|Mughal emperor]] [[Aurangzeb]] was fond of the Alamgiri Khichdi, a variety featuring fish and boiled eggs. Later, during the colonial era, this version of khichdi would go on to be called kedgeree by the British, who took this recipe back to their country. By the 19th century, Kedgeree had become a sophisticated breakfast/brunch dish in England.{{cn|date=January 2021}}

==See also==
* [[Khichdi]]
* [[Koshary]], a related Egyptian dish
* [[List of seafood dishes]]
* [[List of rice dishes]]

== References ==
{{reflist}}

== External links ==
{{Wiktionary|kedgeree}}
* {{Cookbook-inline}}

{{Rice dishes}}

[[Category:Fish dishes]]
[[Category:Indian cuisine in the United Kingdom]]
[[Category:Indian rice dishes]]
[[Category:Victorian cuisine]]
[[Category:Anglo-Indian cuisine]]
[[Category:Curry dishes]]

Kedgeree - Revision history

->Anaxial at 16:20, 17 October 2021