It is told that William Somerset Maugham once said “To eat well in England you should have breakfast three times a day, and not without kedgeree”. Until recently I still did not know what kedgeree is. This changed, thanks to the book Anjum’s Indian Vegetarian Feast* by Anjum Anand. There I discovered a recipe for kedgeree. And I read that it was originally invented by colonials in British India, so it is part of the Anglo-Indian cuisine.
In addition, through Wikipedia I learned that kedgeree actually consists of fish, boiled rice, eggs and butter, and was served in Victorian times especially for breakfast, but today mostly as lunch. Besides of this, there is also an Indian dish “khichri”, which is prepared with rice, dal, butter, onions and spices, and this dish could be the inspiration for the name kedgeree. Probably Anjum Anand also knows these two dishes and was inspired by them to her Indian vegetarian kedgeree.
And how delicious her kedgeree is, I learned directly when I tried it for the first time. Meanwhile, I have prepared kedgeree more often and the original recipe has also undergone some modifications. On the one hand I use whole grain basmati rice now, even if it needs more cooking time, and on the other hand, I mainly season with curry powder so that I do not need to use so many different spices. By the way, at first I had some difficulties to get yellow mung beans (mung dal). But then I got the tip, to look for them in an Asia shop.
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