I don’t know when I first tried Kedgeree. I have no particular memory linked to eating it. It isn’t a meal that regularly showed up on our dinner table when I was a child. I think that I first started making it because I really like smoked fish fillets. In the Netherlands I tried this recipe with pepper-crusted smoked mackerel and it was delicious!
I love that Kedgeree is a light and easy meal. It is perfect for a Summer dinner, and it would also be a great option for brunch. It’s one of those meals that you can make in one pan, ending off with a sprinkle of this and a handful of that. The outcome is a visually impressive dish that is actually rather simple to put together.
kedgeree in history
Kedgeree was originally based on khichri, a traditional Indian dish made of lightly spiced rice-and-legumes. Wealthy British traders living in India in the 18th Century added boiled eggs and fish, and served it for breakfast.
Stephana Malcom wrote and published the first recipe for Kedgeree in her cookbook from 1790. She was a young, Scottish woman who travelled to India with her brother. He was a member of the East India Company of traders. Upon her return to Scotland, the young cook attempted to reproduce the Anglo-Indian meal that she had first tasted on her travels. However, traditional Indian spices and ingredients were scarce in England at the time. Stephana creatively used haddock, a fish found in abundance in Scottish coastal waters, and cayenne pepper as substitutes. And so, the recipe diversified.
Kedgeree makes me think of the historical British Empire. Over 50 worldwide nations that currently exist were once part of the British Empire – or a British colony. It is crazy to think how the origins of many meals enjoyed in the United Kingdom can be traced back to countries across the globe. A perfect example is Chicken tikka masala, which, in 2001, was declared one of the national dishes of Britain!
Food culture in Britain paints a picture of the nation’s deep multicultural roots and how the tapestry of British culture was woven by a very diverse and international community. I don’t believe that the colours can be separated. If they are, the tapestry will unravel and its beauty will be unrecognisable. It makes the very thought of Brexit and other nationalist ideologies completely perplexing. But, politics is a different subject all together. Back to Kedgeree.
kedgeree today
Kedgeree is an age-old recipe that has been adapted and changed over time, to better reflect the moment and the tastes of the people currently enjoying it. I love how it has transformed through the years. First, Smoked fish replaced fresh; and herbs and spices were added to the recipe to create greater depth of flavour.
My interpretation strays even further from the original. I use ‘caulirice’ (coarsely grated or shredded cauliflower) instead of white Basmati rice Hence; Cauliflower Kedgeree. I also use hot smoked salmon fillets. When making this meal for a large group, I have been known to add some boiled Basmati rice. And it tastes great. You would definitely be able to use pre-cooked rice, if you wanted to. But I like the caulirice version.
try it
If you haven’t ever tried Kedgeree, do give this recipe a go. I have been nervous to serve it to people who are unfamiliar with the dish – but they always go back for seconds (and thirds!). If you are able to source smoked haddock, use it by all means. It would be one step closer to the classic version, if you did.
I would love to hear what you think about my Cauliflower Kedgeree recipe. If you get to make it, please leave a comment down below. And if you enjoy it, please leave a 5-star rating.
Lightly spiced and very fragrant, the flavours of this meal complement each other and leave you wanting more. And because it’s made with caulirice, it’s light enough to happily enjoy a second helping.
Ingredients
Scale
2 tsp brown mustard seeds
2 tsp fennel seeds
1 medium-large yellow onion
1 tsp fresh ginger, finely grated
1 green chilli, seeded and very finely chopped (optional)
1 yellow bell pepper, seeded and roughly chopped
1¼ cups green peas (I use fresh, whenever possible. You could use frozen peas. See notes, below)
1 cup green beans, cleaned and chopped into 2.5cm (1 inch) pieces
1 tsp ground turmeric
500g (1.1oz) fresh cauliflower florets (around one large head of cauliflower), coarsely grated on a box grater or food processor
½ can coconut milk
¼ tsp ground white pepper
4 eggs, hard-boiled, cooled and peeled, and halved
115g (around 4 oz) fillet of hot-smoked salmon, skinned and flaked. I usually buy one fillet and flake gently.
fresh coriander (cilantro), to serve
lime wedges, to serve
Instructions
Place a large, heavy-based pan or skillet over a medium-high heat. Add a small amount (around 2 tsp) of coconut oil (or any vegetable oil). Add the mustard seeds and fennel seeds. Allow them to sizzle gently.
When you hear the mustard seeds start to pop, add the chopped onion. Allow it to cook for a few minutes, stirring as needed. The onion should cook and brown slightly, but not be burnt.
Add the freshly grated ginger and chilli (if using). Allow to sizzle, while stirring, for about 1 minute.
Next, add the yellow bell pepper; the peas (fresh); and green beans. Allow this mixture to cook gently for about 7 minutes. Stir occasionally, to prevent burning.
Add the turmeric to the pan, and the caulirice. Give it all a stir to combine well. The vegetables should be well mixed through, and the caulirice should change colour as the turmeric is stirred through.
Add the coconut milk, giving the while mixture one brief stir. Then turn the heat down to medium-low and allow the Kedgeree to simmer for around 10 minutes.
Stir every now-and-again, and watch the cauliflower. It will release moisture as it cooks, which should be absorbed back into the dish as it cooks. But be careful; if you overcook the cauliflower, it will become mushy. You want it to still have a little bite to the texture.
Add the white pepper and check if it needs a little salt (I don’t use much salt because smoked fish is generally quite salty).
Finish the Kedgeree off by scattering the fresh coriander (cilantro) over the pan.
Dot the egg halves around and add the fish.
Lastly, add the lime wedges to the pan (scattered). people can take a wedge and squeeze the lime juice over their portion.
I like serving the Kedgeree like this, in the pan or skillet, and allowing everyone to help themselves. It always looks so festive with very little effort on my part.
Notes
* If you are using frozen peas, add with the coconut milk in step 6.
* If you would like to use Basmati rice, pre-cook and cool, and add to the pan in step 6.
* Any smoked fish fillet will be delicious. I use hot-smoked salmon, but buy according to what you can find and your budget. Please note, however, that the fish is used to add flavour and colour to dish. It is a vital ingredient, but not a main one. A little goes a long way.
* This tastes amazing the next day! Be sure to keep any leftovers for lunch.
Did you make this Cauliflower Kedgeree? Please take a photo and share it on social media either at Instagram or Facebook with #placeatmytable
This recipe is unbelievable !! I have made it twice. Once with the smoked fish and once without. Both were awesome. My family loved it.
I’m so glad you tried it – and thrilled that you like it 😉