Harshawardhan_Bosham Nimkhedkar wrote: > The trail to Kedgeree > by Peter Reeves > Curtin University of Technology > > <snip> > It seems to have been under British influence and for British tables that > flaked fish or smoked fish was built into the dish, replacing the 'moong' > or 'lentils'; and again due to the British that chopped hard-boiled eggs > came into the picture (plus, in de luxe versions, ingredients such as > cream). It was this transformed dish which became famous as kedgeree, > a British breakfast speciality. > <snip> And do not forget the chopped parsley! As I was eating the last of my own make kedgeree two nights ago, (I make it in batches to freeze), I made a mental note to re-stock on my next shopping expedition. My own preference is for undyed smoked haddock, which I believe has a more subtle flavour than the yellow dyed version. To keep the colour contrast I have to admit to cooking the rice with turmeric. I have also been known to experiment with cardamom pods and cloves in the rice, both with excellent results, albeit perhaps not 'an authentic British' version. Butter should not be spared and, now that I have seen cream suggested .... . My preference is for a slightly moist, as distinct from a dry, consistency. Unfortunately in this day and age few of us have the opportunity of staying in large country houses, or expensive 'up market' hotels, where kedgeree can still be found as a breakfast dish. However, I get just as much pleasure when it appears at the other end of the day. Yours Aye Andrew Sellon It is no more necessary that a man should remember the different dinners and suppers which have made him healthy, than the different books which have made him wise. Let us see the result of good food in a strong body, and the result of great reading in a full and powerful mind. Rev. Sydney Smith 1771-1854, Canon of St. Paul's.