4 November 2014

BUTTERY KEDGEREE

BUTTERY KEDGEREE

Curried rice, smokey flaked fish, boiled egg, butter, parsley and lemon juice. Not the usual ingredients to cross my mind first thing in the morning, but all living together in perfect harmony in this Anglo-Indian breakfast dish called Kedgeree. According to Wikipedia, Kedgeree is an extended version of  Khichri, an Indian dish made with rice and beans or rice and lentils. During Indian Colonial times the British added smokey fish and eggs, and Kedgeree was born - and also easier to pronounce, I guess ;-)  Indeed they liked it so much that they brought it back all the way to Victorian England, where it was served as a posh breakfast. 

BUTTERY KEDGEREE

The smoked haddock is definitely the big star of this dish, and the moment you start to poach it, the kitchen starts to fill with the most beautiful smokey buttery perfume, setting the scene for what's to come... Unfortunately it's tricky to find it here in Brussels in the shops, but there's a great fishmonger on place Flagey at the weekend market, and he tends to stock it. I love its loud yellow-orange colour, it just looks and tastes so gorgeous in the dish. Although I admit, I am not sure if the colour comes from the actual smoking, or it's some kind of food colour-flavouring, so if you prefer, use unsmoked and/or uncoloured.