What is kedgeee?

Kedgeee is a traditional Anglo-Indian food that was very popular outside the Victorians as a breakfast food. It is still available in many parts of Britain, where it is still consumed at breakfast and at other times, and it is not unusual in British dishes and events. This meal is relatively easy to make at home and there is an range of variations for those who like to play with their food. The ingredients are mixed together and spicy career or other ingredients and the bowl can be administered cold or hot. The bowl is often richer in the addition of sour cream and it is not unusual to see ingredients such as onions, saffron, peas, etc. Fish are usually decorated with parsley or coriander, which can be chopped and mixed to distribute the taste.

This meal is derived from the Indian food known as khichdi , made of spicy rice and lenses. When British colonists were introduced into the bowl, they created their own version, groan the spices, eliminated the lens and used fish and eggs as proteins. KedgrEree is also sometimes called khitchiri or kitcherie.

While the idea of ​​eating fish for breakfast could seem special modern guests, the Victorians had very healthy reasons. Creating Kedgee in the morning allowed chefs to use the morning catch of fish and ensure that the fish is as blackest as possible, and smoked fish have long been used to accompany breakfast in many cultures.

Until Kedgeee contains fish, rice and eggs, chefs can play with ingredients and a lot of spices. For example, a seasonally available fresh vegetable can be added and food could be created more or less spits to taste. For people who eat hot food, a base of butter is often an excellent spice, while cold consumers could prefer a hill of sour cream and some chives.