Jump to content

Kedgeree: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
Spelling mistake change again
Tags: Reverted Mobile edit Mobile web edit
m rm same-section duplicate links (MOS:DUPLINK)
 
(24 intermediate revisions by 19 users not shown)
Line 1: Line 1:
{{Short description|Fish and rice-based dish}}
{{distinguish|text=the Indian village of [[Khijri]] or [[Khejuri II#Khijri| Khichdi]]}}
{{distinguish|text=the Indian village of [[Khijri]] or [[Khejuri II#Khijri|Kedgeree]]}}

{{Infobox prepared food
{{Infobox prepared food
| name = Khichdi
| name = Kedgeree
| image = Kedgeree.jpg
| image = Kedgeree.jpg
| image_size = 250
| image_size = 250
| caption = Khichdi
| caption = Kedgeree
| alternate_name =
| alternate_name =
| country = [[India]]/[[Scotland]]
| country = [[India]]/[[United Kingdom]]
| region =
| region =
| creator =
| creator =
Line 18: Line 18:
| other =
| other =
}}
}}
⚫
'''Khichdi''' (or occasionally {{not a typo|'''kitcherie''', '''kitchari''', '''kidgeree''', '''kedgaree''', '''kitchiri''', '''khichuri''', or '''kaedjere'''}}) is a [[Dish (food)|dish]] consisting of cooked, flaked [[fish]] (traditionally [[smoking (food)|smoked]] [[haddock]]), boiled [[rice]], [[parsley]], hard-boiled [[egg (food)|eggs]], [[curry powder]], [[butter]] or [[cream]], and occasionally [[Sultana (grape)#Raisins|sultanas]].


⚫
'''Kedgeree''' (or occasionally {{not a typo|'''kitcherie''', '''kitchari''', '''kidgeree''', '''kedgaree''', '''kitchiri''', '''khichuri''', or '''kaedjere'''}}) is a [[Dish (food)|dish]] consisting of cooked, flaked [[Fish as food|fish]] (traditionally [[smoking (food)|smoked]] [[haddock]]), boiled [[rice]], [[parsley]], hard-boiled [[egg (food)|eggs]], [[curry powder]], [[lemon]] juice, [[salt]], [[butter]] or [[cream]], and occasionally [[Sultana (grape)#Raisins|sultanas]].
The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon,<ref name="scotrec">{{cite web|url=http://www.scottishrecipes.co.uk/kedgeree.htm |title=Recipe for kedgeree |publisher=Scottishrecipes.co.uk |date=2007-06-06 |access-date=2009-03-12}}</ref> though these are not traditional.


The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon,<ref name="scotrec">{{cite web|url=http://www.scottishrecipes.co.uk/kedgeree.htm |title=Recipe for kedgeree |website=Scottishrecipes.co.uk |date=2007-06-06 |access-date=2009-03-12}}</ref> though these are not traditional. In Scotland, [[kipper]]s are often substituted for the smoked haddock.<ref>{{Cite news|url=https://www.theguardian.com/lifeandstyle/2010/feb/11/allegra-mcevedy-kipper-kedgeree|title=Allegra McEvedy's kipper kedgeree recipe|first=Allegra|last=McEvedy|date=February 11, 2010|newspaper=[[The Guardian]]}}</ref><ref>{{Cite web|url=https://www.deliciousmagazine.co.uk/recipes/kipper-kedgeree/|title=Kipper kedgeree|website=Deliciousmagazine.co.uk}}</ref><ref>{{Cite web|url=https://www.bbc.co.uk/food/recipes/kipperkedgeree_87265|title=Kipper kedgeree recipe|website=BBC Food}}</ref>
⚫
In India, [[khichdi|khichari]] is any of a large variety of [[legume]]-and-[[rice]] dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion. This dish was heavily adapted by the [[British Raj|British]], developing a dish almost unrecognisable from the original khichari.

⚫
In India, [[khichdi|khichari]] is any of a large variety of [[legume]]-and-[[rice]] dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion. This dish was heavily adapted by the [[British Raj|British]], resulting in a dish almost unrecognisably different from the original khichari.


==History==
==History==
Kedgeree is thought to have originated with the [[Indian cuisine|Indian]] rice-and-bean or rice-and-lentil dish [[khichdi|khichuṛī]], traced back to 1340 or earlier.<ref name="Spotted Dog 1997, p. 12">''Lobscouse and Spotted Dog; Which It's a Gastronomic Companion to the Aubrey/Maturin Novels'', Anne Chotzinoff Grossman and Lisa Grossman Thomas, Norton, 1997, p. 12. {{ISBN|978-0-393-32094-7}}</ref> It is widely believed that the dish was brought to the [[United Kingdom]] by returning [[British India|British colonials]] who had enjoyed it in [[India]] and introduced it to the UK as a [[breakfast]] dish in [[Victorian era|Victorian]] times, part of the fashionable [[Anglo-Indian cuisine]].<ref>{{cite web|url=http://www.deliaonline.com/recipes/buttery-kedgeree,1284,RC.html |title=Buttery Kedgeree |access-date=2008-03-10 |last=Smith |first=Delia |work=Delia Smith's Complete Cookery Course }}</ref>
Kedgeree is thought to have originated with the [[Indian cuisine|Indian]] rice-and-bean or rice-and-lentil dish [[khichdi|khichuṛī]], traced back to 1340 or earlier.<ref name="Spotted Dog 1997, p. 12">''Lobscouse and Spotted Dog; Which It's a Gastronomic Companion to the Aubrey/Maturin Novels'', Anne Chotzinoff Grossman and Lisa Grossman Thomas, Norton, 1997, p. 12. {{ISBN|978-0-393-32094-7}}</ref> ''[[Hobson-Jobson]]'' cites [[ibn Battuta]] ({{circa|1340}}) mentioning a dish of munj ([[mung beans]]) boiled with rice called kishrī and cites a recipe for khichdi from the ''[[Ain-i-Akbari]]'' ({{circa|1590|lk=no}}). In [[Gujarat]], where khichdi remains popular, the lentil and rice dish is usually served with kadhi, a spiced yogurt dish that can be mixed with the khichdi. Khichdi is usually not prepared with fish in Gujarat, although fish is sometimes eaten with khichdi in coastal villages where seafood is plentiful. According to ''Hobson-Jobson'', while fish is eaten with kedgeree, the use of the term for "mess of re-cooked fish ... is inaccurate".<ref>{{cite web|url=https://dsal.uchicago.edu/cgi-bin/philologic/getobject.pl?c.1:1:302.hobson |archive-url=https://archive.today/20120715234629/http://dsal.uchicago.edu/cgi-bin/philologic/getobject.pl?c.1:1:302.hobson |url-status=dead |archive-date=2012-07-15 |title=Hobson-Jobson entry on Kedgeree |work=Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive |last=Yule |first=Sir Henry }} New ed. edited by William Crooke, B.A. London: J. Murray, 1903</ref>

⚫
The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, [[Dumfriesshire]].<ref>{{cite web|url=http://www.nls.uk/year-of-food-and-drink/october|title=Sustainable shore - October recipe - Year of Food and Drink 2015 - National Library of Scotland|work=nls.uk}}</ref> The [[National Trust for Scotland]]'s book ''The Scottish Kitchen'' by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India.<ref name="Scottish Kitchen">{{cite book |last1=Trotter |first1=Christopher |title=The Scottish Kitchen |year=2004 |publisher=Aurum Press |location=London |isbn=1-85410-979-0 |page=49 |edition=1st}}</ref>

''[[Hobson-Jobson]]'' cites [[ibn Battuta]] ({{circa|1340}}) mentioning a dish of munj ([[mung beans]]) boiled with rice called kishrī and cites a recipe for khichdi from the ''[[Ain-i-Akbari]]'' ({{circa|1590}}). In [[Gujarat]], where khichdi remains popular, the lentil and rice dish is usually served with kadhi, a spiced yogurt dish that can be mixed with the khichdi. Khichdi is usually not prepared with fish in [[Gujarat]], although fish is sometimes eaten with khichdi in coastal villages where seafood is plentiful. According to ''Hobson-Jobson'', while fish is eaten with kedgeree, the use of the term for "mess of re-cooked fish ... is inaccurate".<ref>{{cite web|url=https://dsal.uchicago.edu/cgi-bin/philologic/getobject.pl?c.1:1:302.hobson |archive-url=https://archive.is/20120715234629/http://dsal.uchicago.edu/cgi-bin/philologic/getobject.pl?c.1:1:302.hobson |url-status=dead |archive-date=2012-07-15 |title=Hobson-Jobson entry on Kedgeree |work=Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive |last=Yule |first=Sir Henry }} New ed. edited by William Crooke, B.A. London: J. Murray, 1903</ref>


⚫
The [[Mughal emperors|Mughal emperor]] [[Aurangzeb]] (d.1707) was fond of the Alamgiri Khichdi, a variety featuring fish and boiled eggs. It is widely believed that the dish was brought to the [[United Kingdom]] by returning [[British India|British colonials]] who had enjoyed it in [[India]] and introduced it to the UK as a [[breakfast]] dish in [[Victorian era|Victorian]] times, part of the fashionable [[Anglo-Indian cuisine]].<ref>{{cite web|url=http://www.deliaonline.com/recipes/buttery-kedgeree,1284,RC.html |title=Buttery Kedgeree |access-date=2008-03-10 |last=Smith |first=Delia |website=Deliaonline.com}}</ref> The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, [[Dumfriesshire]].<ref>{{cite web|url=http://www.nls.uk/year-of-food-and-drink/october|title=Sustainable shore - October recipe - Year of Food and Drink 2015 - National Library of Scotland|website=Nls.uk}}</ref> The [[National Trust for Scotland]]'s book ''The Scottish Kitchen'' by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India.<ref name="Scottish Kitchen">{{cite book |last1=Trotter |first1=Christopher |title=The Scottish Kitchen |year=2004 |publisher=Aurum Press |location=London |isbn=1-85410-979-0 |page=49 |edition=1st}}</ref> By the 19th century, Kedgeree had become a sophisticated breakfast/brunch dish in England, appearing, for example, in a [[Saki]] short story, "A Bread and Butter Miss".<ref name="Munro1998">{{cite book |last1=Munro |first1=H. H. |title=The Complete Saki |year=1998 |publisher=Penguin |isbn=978-0-14-118078-6 |chapter-url=https://books.google.com/books?id=aU_sxUxGtE0C&pg=PA433|page=433 |chapter=A Bread and Butter Miss}}</ref>
The [[Mughal emperors|Mughal emperor]] [[Aurangzeb]] was fond of the Alamgiri Khichdi, a variety featuring fish and boiled eggs. Later, during the colonial era, this version of khichdi would go on to be called kedgeree by the British, who took this recipe back to their country. By the 19th century, Kedgeree had become a sophisticated breakfast/brunch dish in England.{{cn|date=January 2021}}


==See also==
==See also==
* [[Fish curry (disambiguation)|Fish curry]]
* [[Khichdi]]
* [[Koshary]], a related Egyptian dish
* [[Koshary]], a related Egyptian dish
* [[List of seafood dishes]]
* [[List of seafood dishes]]
Line 54: Line 51:
[[Category:Anglo-Indian cuisine]]
[[Category:Anglo-Indian cuisine]]
[[Category:Curry dishes]]
[[Category:Curry dishes]]
[[Category:British fish dishes]]

Latest revision as of 17:36, 22 September 2024

Not to be confused with the Indian village of Khijri or Kedgeree.
Kedgeree
Kedgeree
Place of originIndia/United Kingdom
Main ingredientsRice, smoked haddock, eggs, parsley, butter or cream

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas.

The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon,[1] though these are not traditional. In Scotland, kippers are often substituted for the smoked haddock.[2][3][4]

In India, khichari is any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion. This dish was heavily adapted by the British, resulting in a dish almost unrecognisably different from the original khichari.

History

[edit]

Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichuṛī, traced back to 1340 or earlier.[5] Hobson-Jobson cites ibn Battuta (c. 1340) mentioning a dish of munj (mung beans) boiled with rice called kishrī and cites a recipe for khichdi from the Ain-i-Akbari (c. 1590). In Gujarat, where khichdi remains popular, the lentil and rice dish is usually served with kadhi, a spiced yogurt dish that can be mixed with the khichdi. Khichdi is usually not prepared with fish in Gujarat, although fish is sometimes eaten with khichdi in coastal villages where seafood is plentiful. According to Hobson-Jobson, while fish is eaten with kedgeree, the use of the term for "mess of re-cooked fish ... is inaccurate".[6]

The Mughal emperor Aurangzeb (d.1707) was fond of the Alamgiri Khichdi, a variety featuring fish and boiled eggs. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the fashionable Anglo-Indian cuisine.[7] The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire.[8] The National Trust for Scotland's book The Scottish Kitchen by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India.[9] By the 19th century, Kedgeree had become a sophisticated breakfast/brunch dish in England, appearing, for example, in a Saki short story, "A Bread and Butter Miss".[10]

See also

[edit]

References

[edit]
  1. ^ "Recipe for kedgeree". Scottishrecipes.co.uk. 2007-06-06. Retrieved 2009-03-12.
  2. ^ McEvedy, Allegra (February 11, 2010). "Allegra McEvedy's kipper kedgeree recipe". The Guardian.
  3. ^ "Kipper kedgeree". Deliciousmagazine.co.uk.
  4. ^ "Kipper kedgeree recipe". BBC Food.
  5. ^ Lobscouse and Spotted Dog; Which It's a Gastronomic Companion to the Aubrey/Maturin Novels, Anne Chotzinoff Grossman and Lisa Grossman Thomas, Norton, 1997, p. 12. ISBN 978-0-393-32094-7
  6. ^ Yule, Sir Henry. "Hobson-Jobson entry on Kedgeree". Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive. Archived from the original on 2012-07-15. New ed. edited by William Crooke, B.A. London: J. Murray, 1903
  7. ^ Smith, Delia. "Buttery Kedgeree". Deliaonline.com. Retrieved 2008-03-10.
  8. ^ "Sustainable shore - October recipe - Year of Food and Drink 2015 - National Library of Scotland". Nls.uk.
  9. ^ Trotter, Christopher (2004). The Scottish Kitchen (1st ed.). London: Aurum Press. p. 49. ISBN 1-85410-979-0.
  10. ^ Munro, H. H. (1998). "A Bread and Butter Miss". The Complete Saki. Penguin. p. 433. ISBN 978-0-14-118078-6.
[edit]
Look up kedgeree in Wiktionary, the free dictionary.
  • Kedgeree at the Wikibooks Cookbook subproject
Retrieved from "https://en.wikipedia.org/w/index.php?title=Kedgeree&oldid=1247071047"