Salmon Kedgeree

That Cooking Thing

A couple of weeks ago, I talked a little about a classic fusion food: laksa. Today, I am going to explore another example of fusion cuisine: kedgeree. This lightly spiced rice and fish dish was brought back from India by British colonists around the turn of the 19th century, and quickly became a popular breakfast food for the Victorians. Although it contains a very basic set of ingredients – things that anyone who cooks regularly will have lying around – this dish packs a punch both visually and with its flavour.

The classic fish used in kedgeree nowadays is smoked haddock but originally any fish would have been used. The hard-boiled eggs which we are accustomed to eating with kedgeree were originally beaten into the dish while it was cooking to give a gooey, creamy texture but, as usual, the more visually aesthetic option is the one that remains…

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