Kedgeree (Rice and Smoked Fish)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular English breakfast in Victorian times, part of the then-fashionable Anglo-Indian cuisine. During that time, fish was often served for colonial breakfasts so that fish caught in the early morning could be eaten while it was still fresh. It is rarely eaten for breakfast now, but is still a popular dish.

Cuisine: United Kingdom · categories: English recipes; Indian recipes; Medium Difficulty recipes; Recipes; Recipes using English mustard; Recipes using bay leaf; Recipes using butter; Recipes using cilantro; Recipes using curry powder; Recipes using garlic; Recipes using haddock; Recipes using hard-cooked egg; Recipes using heavy cream; Recipes using rice; Recipes with images

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0