{"id":33951,"date":"2026-02-22T06:01:05","date_gmt":"2026-02-22T14:01:05","guid":{"rendered":"https:\/\/www.nourishdeliciously.com\/?p=33951"},"modified":"2026-02-22T06:23:51","modified_gmt":"2026-02-22T14:23:51","slug":"salmon-kedgeree","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=33951","title":{"rendered":"Salmon Kedgeree"},"content":{"rendered":"\n
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Kedgeree is an adaptation of Indian Khichari<\/strong>(a spiced softly cooked rice and lentil dish)<\/strong><\/em>. Unlike khichari, kedgeree is more of a rice pulao, mildly spiced and served with eggs, smoked fish and peas. Smoked salmon is an excellent choice to make this recipe. <\/p>\n\n\n\n

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A Brief History<\/h2>\n\n\n\n

A kedgeree is a good example of fusion food bringing classic Indian Khichari with colonial British ingredients like eggs, smoked fish and peas, this recipe is an adaptation of an Indian Khichari as referenced in old English and Indian cookbooks.
Kedgeree is made with traditional Indian ingredients like rice, turmeric, curry leaf, curry powder(mostly likely Sambar powder) etc and classic English breakfast ingredients the colonial British bought from the old country such as eggs, canned smoked flaked fish and peas.<\/p>\n\n\n\n

Long after the colonial British left the dish stayed on and loved by many Indians specially with the Anglo-Indian community. Either ways Kedgeree is a lovely example of fusion food, and repurposing leftover rice. So don\u2019t worry about missing some ingredients, can\u2019t find smoked salmon simply use plain cooked salmon, or swap curry leaves for bay leaf. You get an idea!<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n