This one is a staple at Camping Scamping HQ, whether we are at home or camping. A glorious one-pot wonder - skillet is our weapon of choice here - and a few ingredients. Ready in about 30 minutes, so the scamps aren't hungry for long! First night over the camping stove, or later when you have the campfire going - anytime is perfect for our Campfire Kedgeree.
The History of Kedgeree
Kedgeree is a dish with a rich and varied history that reflects the blending of culinary traditions from different cultures. Its origins can be traced back to colonial India and Britain, showcasing a fusion of Indian and British cuisine. The dish that eventually became known as kedgeree has its roots in the Indian dish "khichdi" (or "kichari"), a comforting mixture of rice and lentils or mung beans, often seasoned with spices and sometimes enriched with vegetables. Khichdi has been a staple in Indian households for centuries, known for its simplicity, nutritional value, and versatility. The dish evolved further when it was brought back to Britain by returning colonial officials. The British version of kedgeree typically included flaked fish (usually smoked haddock), boiled rice, hard-boiled eggs, and a blend of spices like curry powder. Butter or cream was often added to give the dish a richer texture. This adaptation retained the essence of the original Indian khichdi while incorporating elements more familiar to British palates.
Kedgeree became particularly popular during the Victorian era. It was often served as a breakfast dish in British households, fitting into the lavish breakfast spreads of the time. Its combination of flavours and the inclusion of fish made it a hearty and satisfying morning meal. At Camping Scamping HQ, it is now a firm fixture at the evening dinner table (although some amongst us aren't fans of the egg element, so the culinary more sophisticated get double egg servings!)
Now onto the main event....
You know the drill now - no cooking times or amounts. We fully subscribe to the "each to their own" philosophy when it comes to appetites, fuel source, spicing, types of pans etc. Whatever you decide, however much you make, it will be just perfect for you and yours! Keep reading for all the details on how to make our Campfire Kedgeree...
Ingredients:
Smoked haddock fillets, boneless
Easy cook long grain rice
Onion, chopped
Curry powder
Garam Masala
Eggs, soft-boiled
Peas
Lemon juice
Butter
Water
Aluminium Foil
Method:
Get the skillet nice and hot, fill it with water, and bring it to the boil. Add the eggs and cover the skillet with foil. Cook the eggs depending on your preference - we aim for just runny, but this can be hard to judge over a fire!! About 5 mins is a good bet usually, but we are happy to go with the flow of whatever we get!
About 4 minutes before the end of your preferred egg cooking time, add the haddock fillets to the water and recover with foil.
Remove the eggs (plunge into iced cold water if possible) and place the haddock on a plate and cover with the foil.
Retain the water in a jug/another pan and keep it to one side.
Heat a generous knob of butter in the skillet and melt.
Add the onions and sweat down until soft.
Add the curry powder and garam masala to your taste and stir through the onions. Cook for a couple of minutes.
Then add the rice and, again, stir through the spiced onions.
Return the haddock and egg water to the skillet and bring to the boil, stirring gently.
Cook until the rice is nearly cooked, taking care to make sure the bottom doesn't catch.
Add the peas and stir through.
Meanwhile, flake the haddock, checking for bones. Just before serving, add the fish flakes to the pan and stir through.
Stir through the lemon juice and a knob of butter before cutting and placing the eggs on top.
So there you go, a headily fragrant, delicious, and healthy camping tea of Campfire Kedgeree (it's so delicious we made it rhyme!) Let us know what you think in the comments.
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