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Kedgeree - How to Make Kedgeree - Smoked Fish & Rice - Youtube

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There are so many ways of making this dish, today I will show you how I like to make mine.
Hard or soft boiled egg, Kippers or mackerel and many other variations.

150 GRAMS SMOKED FISH (HERRING/MACKEREL)
1 ONION
1/2 CUP BELL PEPPERS
2TSP CUMIN SEEDS
1TBSP CURRY POWDER
3 BOILED EGGS
CILANTRO/CORIANDER
3 CUPS OF COOKED BASMATI RICE
1TBSP LEMON JUICE


Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the fashionable Anglo-Indian cuisine.
The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. 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.
Hobson-Jobson cites Ibn Battuta (c. 1340) mentioning a dish of munj (moong) boiled with rice called kishrī and cites a recipe for khichri from Ain-i-Akbari (c. 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 the seafood is plentiful.

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