Kedgeree in our A-Z - Cooking Index
Kedgeree is a curried rice dish, usually with smoked fish and boiled eggs as the main other ingredients.
Originally developed as a breakfast dish for the British rulers in India (because otherwise the freshly caught fish would spoil in the heat), it has become increasingly popular on restaurant menus.
The name comes from the Indian kitchari or kitchiri. Kedgeree was brought back to Britain in Victorian times by colonial returnees, who integrated bastardised versions of Indian curry dishes into their culinary repetoire.
Kedgeree is usually made with smoked haddock, although other smoked and non-smoked white fish can be used. Most cooks simply use a garam masala mixture for the curry element.