Which fish is traditionally used in the Anglo-Indian dish known as Kedgeree?
Kedgeree with khichdi in coastal villages where seafood is plentiful. According to Hobson-Jobson, while fish is eaten with kedgeree, the use of the term for "mess of re-cooked fish ... is inaccurate". Kedgeree Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though that is not traditional. In India, khichari (among other English spellings) usually
Kedgeree This dish moved to Victorian Britain and changed dramatically to the recipe described above. Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland's