Cookbook talk:Kedgeree (Rice and Smoked Fish)

Suggesting cloves
Excuse the intrusion into your wonderful recipe. May I just make the suggestion of adding 3 or 4 Cloves (depending on quantity of rice) and a few Cardomam seeds to the rice whilst it is cooking - it gives the rice a wonderful and authentic aroma - as well the addition of a level teaspoon of Cumin powder to the finished product. The suggestion of cooking the whole caboosh in one saucepan is particularly good. Peterkirchem (talk) 10:38, 29 March 2008‎

Fresh or smoked?
If the point of eating kedgeree for breakfast was "so that fish caught in the early morning could be eaten while it was still fresh", then surely the fish wouldn't have been smoked in the original version, would it? Mahagaja (discuss • contribs) 12:56, 3 August 2020 (UTC)