Kedgeree

made with the trout I smoked.  According to the writings of one Company factor in Calcutta, this is a breakfast dish ‘consisting of a little butter, two or three green chillies, a pyramid of boiled rice, a ditto egg, and a pound of dried fish, with salt and Cayenne at discretion, all mashed up on a hot water plate and baled down the throat with a spoon’.  As a homage perhaps to its very obvious and very Indian parent dish, khichri, I added lentils, turmeric, slivers of ginger and mustard seeds, and rather a few more than two or three chillies.  It came out very well, so much so that it was finished in two sittings.  I need to catch some more trout for smoking, although I think the sea-fish aji would answer pretty well also. 

2 responses to “Kedgeree

  1. Pingback: Smoked aji | the Compleat Tsuribito

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s