The recipe for kedgeree was brought back from India by serving British regiment officers in Victorian times. The British colonists living in India came under the spell of rice and spices, and added their ‘finnan haddies’, or smoked haddock, to a traditional Indian dish called kitchri.
Kedgeree was one of the simple family dishes that my mother would cook for me and my five siblings. She made it with Scotch haddock, which is hard to find today, so I like to use smoked haddock, a quality canned red salmon or fresh salmon. When kedgeree is cooked carefully it is delicious, so keep an eye on the details.