Scottish cosmopolitan recipes – Kedgeree
The cuisine of Scotland is steeped in the history of cooking from the natural larder at the people’s disposal. Whether this be kings and queens feasting on venison, duck, beef and salmon; or the servant living on oats and kale the Scots have always used well that which is at their disposal. However running through the food of Scotland are flavours from far-flung lands brought here by friend and foe alike. One such dish is kedgeree. Legend has it that a Scottish regiment brought back curry spices from the Indian sub-continent in the time of the British Raj and this was the result of tinkering with a dish seen there at the time. There is probably an element of truth in this, how much truth probably depends on your desire for casting a wistfully romantic eye to the past.
What is true is that all over the sub-continent you will find a dish with many regional variations of rice, daals and spice, but never fish, called khitchri. With this in mind I decided that I wanted to make a spice blend that would perfectly marry the sweet smokiness of the haddock in kedgeree with an authentic south Asian flavour. Far removed from the generic curry powder of many a kedgeree recipe. Sumayya Jamil of pukkapaki.com gave great assistance guiding me towards cumin, coriander and chilli as a simple spice blend that the haddock would accentuate but not drown in. I also added a little turmeric as I like the colour it gives the dish and opted for Kashmiri chilli, again because of the wonderful colour it gives when cooking and the aroma that it fills the kitchen with.