Kedgeree is an Anglo-Indian dish which evolved from the Indian staple kitchri or kitchidi, adding fish, egg and other twists to the original, which would be made with rice and lentils. Lynn will share the recipe from her family's home culture, which includes a line of Indian heritage going back five generations. She will also discuss the many forgotten ways that Anglo-Indian culture has shaped British language and culture.

Shopping list for you to cook along at home: 
Two chunky pieces of a solid, fleshy fish such as smoked haddock
Basmati or long-grain rice
Oil
Butter or ghee
2 onions
2 green chillies
Lentils
Ready mixed curry powder (to your taste) OR 3 cloves, 2 small sticks of cinnamon, 1tsp garam masala, 1 tsp cumin powder and half a tablespoon of chilli powder
6 whole peppercorns
Sultanas or raisins
2 bay leaves
Lemon juice
Fresh coriander or parsley
4 eggsWe'll be using this recipe of Lynn's, so have a look for a more detailed ingredients list and to get your utensils together!

Click here at 6pm to join via Zoom.

About Food Chain
Which rich culinary backgrounds do we have resident in our own community? Come along to our monthly group cookalong to learn someone else's recipes of home. Together we'll learn about each other's cultural backgrounds as we cook.