Kedgeree
Kedgeree
Kedgeree (pronunciation: /ˈkɛdʒəri/) is a dish that, while not directly related to medical terminology, has historical significance in the context of British cuisine and colonial history. It is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.
Etymology
The term 'Kedgeree' is derived from the Indian dish 'Khichdi', which is a mixture of rice and lentils. The British colonists in India during the British Raj adapted this dish to suit their own tastes, adding fish and eggs.
Related Terms
- Khichdi: An Indian dish of rice and lentils, which is the origin of Kedgeree.
- British Raj: The period of British colonial rule in India, during which Kedgeree was adapted and popularized.
- Smoked haddock: A type of fish traditionally used in Kedgeree.
- British cuisine: The culinary tradition of the United Kingdom, which includes Kedgeree as a popular breakfast dish.
External links
- Medical encyclopedia article on Kedgeree
- Wikipedia's article - Kedgeree
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