I’ll be honest: partly why I decided to experiment with kedgeree is because I’d never heard of it before yesterday. Kedgeree is apparently a traditional British breakfast from colonial India, and it’s got quite the balance of flavors going on: smoky fish, curried rice (in the traditional version), and boiled eggs! Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier.
Some variant of the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the United Kingdom as a breakfast dish in Victorian times. I don’t have many recipes inspired by the cuisine of the United Kingdom on this site, but my mulligatawny soup is one of my favorite dishes and this kedgeree didn’t disappoint either.
Lastly, I decided to give this unfamiliar concept a spin because I’m a smoked fish FIEND. I could eat smoked salmon for breakfast, lunch, and dinner and smoked haddock is no different. I also traded the rice for cauliflower in my version of kedgeree, because I am keeping my diet reasonably low-carb these days and the cauliflower works just fine as a neutral foundation on which to layer the flavors of this dish.