Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Originally known as khichri, this Hindi dish has come a long way since its creation by the British in India all those years ago. It is an excellent way to use up fish and rice, but as always, good quality ingredients are crucial even in a dish made primarily from leftovers. Smoked Finnan haddock makes the best kedgeree by far, as the smokiness travels through the sauce and rice to give that delicious savoury flavour.

I sometimes replace a little of the haddock with hot smoked