Kedgeree

Kedgeree (or occasionally kitcherie, kitchari or written kitchiri ) is a popular dish especially in England.

It consists of fish (usually smoked haddock), boiled rice, eggs and butter. Originally also often chopped leek was added; Today it is most often flavored with curry powder or turmeric and coriander and topped with cream or yogurt.

History

Kedgeree is a dish of Anglo-Indian cuisine, was thus invented by the British colonial rulers in India. The name comes from the Indian dish back khichri, which is prepared with rice, dal, butter, onions and spices. Fish and boiled eggs were originally only side dishes, but have an understanding of the colonial masters soon after basic ingredients of a successful kedgeree. Kedgeree was originally eaten mostly for breakfast, because the prisoner in the early morning fish should be as fresh as possible come to the plate. In Victorian times it was commonly known in the mother country; William Somerset Maugham is the utterance is said: " To eat well in England you should have breakfast three times a day, and not without Kedgeree. " Mostly it was served in upscale circles for breakfast, today mostly as lunch.

Film

• The fleet Scot. Documentary, Germany, France, Austria, 2012, 43 min, directed by Florian Schewe, Production: arte, zero one film, ORF, Row: The Culinary Adventures of Sarah Wiener in the UK. ( Episode 3 of 10) Original Air Date: June 13, 2012 Film information from arte with recipe.