Name: Kedgeree
Yield: Serves 4
Ingredients: 1 tbsp butter; 140 ml/5 fl oz/⅔ cup cream; 2 eggs; 340 g/12 oz/2 cups cooked long grain rice; 340 g/12 oz/2 cups cooked flaky fish (turbot is ideal, but cod or haddock also work, as does salmon); ½ tsp salt; 12 quails’ eggs, hard-boiled for 1 minute 45 seconds, then sliced, to garnish; pepper, to taste; chopped parsley leaves, to garnish; 200 g/7 oz/about 20 cooked prawns (shrimp); 1 tsp cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Kedgeree has Indian origins, in the form of khichri, originally a mixture of lentils, rice, onions and spices. It became anglicised with the addition of fish and the eventual dropping of the lentils. It is very similar to a lot of other now-global dishes, including the Malaysian and Indonesian nasi goreng, which also involves eggs, rice and very savoury flavours. Most cultures have some form of cooked carb with meat, fish or vegetables stirred into