Kedgeree
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Kedgeree (or occasionally kitcherie) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India and hence was introduced to the United Kingdom as a popular breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. It is rarely eaten for breakfast now, but is still a common food.
Most recipes now contain curry powder and coriander leaves. Early recipes however do not usually have these, using parsley instead.
The name is derived from an Indian dish (khichri in Hindi) made from rice, lentils, onions and spices.
References
- Curries and Bugels, A Memoir and Cookbook of the British Raj, Jennifer Brennan ISBN 962-593-818-4
External link
- Kedgeree recipe (with photo) (http://www.mediterrasian.com/delicious_recipes_kedgeree.htm)