Cod kedgeree is a great meal. It is a combination of flaked fish, rice and eggs, married together with herbs and spices, and great anytime of the day. There are many variations of this dish. From the traditional use of smoked haddock to the addition of dried fruit. Today’s recipe is a more subtle version, using unsmoked fish with just a hint of spicy heat, and a touch of herbs.
Kedgeree hails originally from India. The British became very enamored with this dish, I believe in the 1800s. They made it their own and served it for breakfast.
Many ingredients were substituted once kedgeree was taken away from its original home to better satisfy the English palate. I have tasted some really great examples of kedgeree in my time. But, I must confess, a few rather bland examples, particularly in my youth, were rather awful!
Cod kedgeree is ideal for almost any event, from picnics to more formal gatherings. You can serve it hot or cold. But regardless of when you serve cod kedgeree you’re family and friends are going to love it.
As I mentioned earlier, this cod kedgeree is a subtle variation of a traditional kedgeree, making it ideal for brunch. The taste and afterglow of the ingredients do not stay with you all day. Many kedgeree recipes are heavier on the curry which often repeats on you, reminding you and everyone around you of what you had to eat earlier! Not nice.
This is a dish your kids can make by themselves if they’re proficient in front of the stove. Alternatively, just have them do the prep work for you and watch them have fun while you bond and make food together. Don’t forget to omit the chili when serving to children.
I love cod kedgeree. It’s such a medley of flavors, a truly tasty dish and very cheap to make. I often buy cod when it’s on sale and pop it in the freezer to use at a later date, and on those days, when I’m stuck for ingredients to make an interesting meal, I make a cod kedgeree. I always have eggs and rice available and I will often substitute some of the ingredients in this recipe according to what I have available. It’s a great meal.
It’s surprising how much food you can get out of a few ingredients and how tasty the darn thing is. Serve with a glass of Prosecco and savor the flavors.