Kedgeree

Kedgeree should properly be made from smoked haddock and include hard-boiled eggs. It has its roots in the early days of the Raj, an example of Anglicizing an Indian dish – probably khicharhi, boiled rice and lentils tossed in ghee with spices – first referred to in 1845 by Eliza Acton. Her version included boiled rice and flaked boiled fish, bound and cooked with raw eg