Scottish Kedgeree

Kedgeree is a dish of rice, smoked haddock, spice, and eggs, and it is one of those dishes whose etymology is surrounded by uncertainty, myth, and legend. Is it Scottish? Is it English? Indian, even? Did it come from British India, or does it predate even that period of history? One thing for sure is that it’s impossible to be certain. I have heard many differing accounts, the most popular being that it's a westernized variation of khitchiri, a dish of rice and lentils from the Indian subcontinent, which is widely regarded as a cure for all ills. There is a romanticized notion that “kedgeree” was brought back to Scotland by a regiment serving in the Raj. Regardless of its origin story, it's a delicious dish that you ought to give a try for yourself! *Notes: You can use a medium-spiced curry powder, which is commonly used, but I prefer to make my own spice blend. For this, I mix coriander seeds, cumin seeds, ajwain, fenugreek seeds, black pepper, turmeric, and crushed chiles. I also use poached eggs rather than boiled, the runny yolk oozing onto the sweet, smoky fish and rice is simply joyful. If ajwain is unavailable you can substitute ¼ teaspoon of dried thyme. If smoked haddock is unavailable, you can use unsmoked haddock or other white fish such as cod. Add ¼ teaspoon of salt to the water as you poach the fish, and 1 teaspoon of sweet smoked paprika to the spice blend as you mix it. (The key here is to use something "smokey" to compensate for the unsmoked fish.)

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% Daily Values based on a 2,000 calorie diet

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