A rare sight on the breakfast table of a British household triumphing the cultural catnip of avocado toast, French toast, and a Starbucks coffee is a hearty Kedgeree. A hot pot of Kedgeree is the perfect addition to the menu, either breakfast, lunch, or dinner.
The dish is considered a lighter version of the classic Indian dish Khichdi. British travelers in the 14th century, in the Victorian era, came across this healthy vegetarian dish, which slowly transformed into a hybrid concoction of smoked fish and eggs mixed with rice, onions, and parsley.
However, the question that comes to mind is whether Kedgeree is inspired by the popular Indian dish Khichdi or if these two have a vague similarity. Let’s find out the similarities between the two dishes.
History of Khichdi: The Evolution of Kedgeree
India is a land of food and a country of foodies, from mouth-watering street foods like Golgappa, chaat, and tikka to hearty soulful foods like Nihari and Khichdi.
Khichdi occupies a special place in the hearts of every Indian. The mild yet soulful flavors of a hot plate of Khichdi with a spoonful of ghee, pickles, and papads are truly heavenly. Although rich in flavor, the Khichdi has an underrated history.
- Khichdi’s Origin
The name Khichdi comes from the Sanskrit word “Khiccha,” meaning a dish of rice and legumes. Primarily made of rice and lentils, there are several different varieties of Khichdi from region to region, like Moong and Bajra Khichdi.
Culturally, it is the first solid food that is given to a baby during their “Rice Ceremony.” Khichdi is also the inspiration behind the well-known Anglo-Indian dish “Kedgeree.”
- Early References
The earliest reference to the dish Khichdi can be traced back to the 8th and 9th centuries BCE during the events of the Mahabharata. Draupadi fed the Pandavas khichdi during their time in exile.
Between 305 and 303 BC, Greek King Seleucus mentioned rice and pulses as a very popular food among the people of the Indian subcontinent.
Ibn Battuta, a Moroccan traveler, mentioned a dish called “Kishri” made with rice and moong beans in 1350. He wrote, “Munj is boiled with rice, then buttered and eaten. It is what they call Kishri, and on this, they breakfast every day.”
- Khichdi & the Mughals
Khichdi rose to prominence as a food staple in the Indian subcontinent when it made an appearance in the classic Indian Stories of Akbar and Birbal.
The story narrates how Birbal used the process of making Khichdi to make Emperor Akbar realize a mistake in his judgment.
Aurangzeb also used to be quite fond of Khichdi (especially Alamgiri Khichdi, a classic spin on the traditional Khichdi made with boiled eggs and fish) during the month of Ramzan.
- Khichdi & The British Royalty
Eventually, Khichdi went to Buckingham Palace to be in court with Queen Victoria. The delicacy was offered to her by her Urdu Tutor, Munshi Abdul Karim.
The Queen preferred the dish with Masoor Dal, mixed with rice and served with soup. The Dal later was known as “Malika Masoor.”
What is Kedgeree?
A rice-based delicacy, cooked with butter and Dal, mixed with boiled eggs and smokey flaked fish (traditionally cod or haddock), along with parsley, lemon juice, curry powder, and cream.
Primarily seen as a breakfast meal, Kedgeree is a favorite among Brits. The breakfast meal is just the lighter version of the much heavier Kedgeree that uses smoked fish and hard-boiled eggs.
Khichri vs Kedgeree: Know the Difference
Any two rice-based delicacies can be similar, but why are Khichdi and Kedgeree compared? That’s what we are here to find out.
Comfort food is associated with personal memories worldwide. It is food you can enjoy in gloomy weather or when you are sick, prepared by your mother or even grandmother. That is exactly what both Khichdi and Kedgeree embody.
While Khichdi is a staple comfort food in an Indian household during the rainy season, Kedgeree is primarily a breakfast food in a British household.
- Khichdi
Khichdi is primarily made with rice and yellow lentils, usually tur dal or moong dal. It is a classic vegetarian dish with many variations across the Indian subcontinent.
The dish usually contains vegetables like cauliflower, carrots, peas, and potatoes, cooked well in rice and lentils. The texture of Khichdi is quite mushy and looks overcooked, which is why it is easier to digest.
As I said, Khichdi has various variations all over the country, and that too with different names. It is known as Pongal in Tamil Nadu, Congee in Kerala, Bisi Bele Bath in Karnataka, and Sabudana Khichdi in Maharashtra.
- Kedgeree
A classic British breakfast dish inspired by the Indian Khichdi, Kedgeree, is also made by cooking rice in fish stock. Unlike a Khichdi, Kedgeree is not a vegetarian dish; smoked fish (haddock or salmon) and hard-boiled eggs are added to this delicacy.
The two dishes might seem similar, but still not quite. Khichdi should always be consumed when hot, but Kedgeree can be consumed both hot and cold and not as mushy as the former. Kedgeree has a bland taste since it is cooked with basmati rice in fish stock, while Khichdi has a rich and flavorful taste palate.
Kedgeree Recipe with Smoked Fish & Eggs
A classic Kedgeree is usually cooked with smoked fish and boiled eggs, creating a hearty and comforting breakfast in gloomy y UK weather.
Now, if you want to make Kedgeree for yourself and your family, here is a list of ingredients and step-by-step instructions.
Ingredients
- Four large eggs
- 6 ounces (about 7/8 cup) basmati rice, well rinsed
- Kosher salt, to taste
- 1-pound smoked haddock
- 7 ounces milk
- 2 ounces (4 tablespoons) unsalted butter
- Two large onions, finely sliced, about 2 1/2 to 3 cups
- Four teaspoons of curry powder
- Six cardamom pods, bruised
- Two bay leaves
- 1 1/2 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper, to taste
- 1/4 cup finely chopped flat-leaf parsley for garnish
- Lemon wedges, optional
Step-by-step Process
Now that you have collected the ingredients for the dish, it’s time for you to start cooking.
Cook the Eggs
- Gather all the eggs.
- Boil water in a medium saucepan. Gently dunk the eggs in the water, lower the heat to a simmer, and cook for 3 mins.
- Remove the saucepan from the heat and cover with an air-tight lid for 10 mins.
- Now peel the eggs and keep them aside.
Make the Rice
- In a large pan, add the basmati rice, 1 cup of cold water, and a pinch of salt.
- Boil the rice on a high flame.
- Reduce the flame to a simmer and continue simmering for about 15 minutes.
- Remove the pan from the flame, keep aside, and cover for 10 mins.
Cook the Fish
- Boil 3 cups of water in a large pan. Place the fish carefully and add milk to the boiling water to cover the fish completely.
- Boil the fish on a high flame. Then, reduce the flame to medium and continue to cook until the thickest part of the fish is opaque.
- Remove the fish from the milk and discard the milk.
- Break the fish into chunks and remove the skin and bones.
Assemble the Kedgeree
- Melt butter in a heavy-duty large casserole dish, add onions, cover with a lid, and cook over medium flame.
- Keep stirring for about 10 mins till the onions soften.
- Add cardamom pods, curry leaves, and bay leaves. Combine them and keep stirring for about 2 mins.
- Add the prepared rice and combine them.
- Combine the fish properly.
- Quarter the eggs. Carefully add 3 of the quartered eggs to the rice.
- Add lemon juice, salt, and pepper seasoning to the rice.
- Garnish the rice with the leftover eggs, parsley, and lemon wedges.
Final Touch!
Now that your Kedgeree is ready, enjoy this hearty and comforting breakfast to warm up your day. If you are not having this for breakfast, it goes well as a healthy dinner dish, too. Just pair it with a nice glass of Riesling or a Sauvignon blanc white, and your dinner date is ready to go!
So, if you want to try Kedgeree, follow this recipe and enjoy it. If you think this article was helpful, like it and comment below.
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