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Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas.
This tasty and hearty recipe is packed with flavors due to the smoked haddock, curry, aromatic cardamom, and fragrant parsley. Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner.
Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way.
Kedgeree – a traditional English dish comprised of curried rice with smoked fish and boiled eggs. Think of it like a British biryani! A fabulous, economical fish and rice recipe that’s easy to make and seriously delicious.
Kedgeree. 4.1. (23) 22 Reviews. 7 Photos. A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj. Submitted by Helen. Updated on July 14, 2022.
Kedgeree is a traditional British breakfast dish made from curried rice, smoked fish, boiled eggs, parsley and lemon juice. Also Known As: kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri. Common Misspellings: Kegeree, kedgree. Culinary Glossary. Breakfast & Brunch. British Mains.
Easy kedgeree. James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.
Dating back to the British colonial presence in India, this classic kedgeree is a super filling breakfast of rice, eggs, haddock, and spices.
Mary Berry’s Kedgeree recipe is a delightful blend of rice, smoked fish (haddock and salmon), eggs, and spices, enriched with cream, butter, and coriander. This dish, originally from India, was adopted by the British and is now a popular breakfast or brunch meal.
Delia's Kedgeree recipe. This was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards. Nowadays it's a very good lunch or late supper dish.