Preparation info
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    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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