A spicy dish with a history
Kedgeree is an Anglicized version of kitchri (also spelled khichree and many other ways) - a Hindi term meaning, roughly, "a mixture." Kitchri is a breakfast dish from the Indian subcontinent comprising rice or lentils or both, frequently peas, and garam masala, a term describing ground, toasted spices. In Victorian times, British colonials in India adapted kitchri to include smoked fish - usually haddock, though smoked salmon works too - plus chopped eggs and various garnishes.
Though its initial incursion was as a Victorian and Edwardian breakfast food, kedgeree is most often served as a supper dish in England. We use a relatively small amount of smoked salmon, which imparts richness far in excess of its quantity. There should be just enough sauce to coat, but not drench, the aromatic rice so that it's evenly golden. Use curry powder and turmeric to make a quicker version, instead of garam masala, but heat the spices first, as this releases a deep flavor, color, and aroma.
