Discover the Scenic Scottish Lowlands: Nature, Adventure, and Culinary Delights
Grumbling slightly I wriggle out from the tent, trying not to dislodge the small puddles of last night’s rain on the fly. Descending to the stream I slide up a sleeve and fish for our dry-bag wedged between boulders, and fill the kettle for a brew. Inside, chilled overnight in this makeshift fridge, are some wild trout fillets. Though the hues of purple and green on the skin are a little faded now, the flesh still holds its rich pink colour, far removed from the paler shades of farmed trout. Rice leftover from last night’s dinner sits wrapped up in a fleece jacket cosy, and nestling in the pot are a couple of duck eggs. Coming across the farm yesterday added this surprise final element to our breakfast: rice and spices from India’s markets, mingled with the colonial addition of fish and eggs, transformed the local dish of kichirī into what we now know to be kedgeree.
Though some Kedgeree recipes include curry powder, no self-respecting Indian cook would ever resort to the vaguely brown powder that probably sits in a jar at the back of your cupboard. Use the mix below, or add to it as you will; the flavour will be far better than any pre-made mix. Dried whole spices weigh little, changing the quantities below can greatly alter the flavour of the recipe below so we encourage you to experiment!
Ingredients (serves 2)
