Kedgeree

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Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. According to some highly disputed sources, the dish originated from Scotland and was taken to India by Scottish troops during the British Raj, where it was adapted and adopted as part of Indian cuisine.^[1] The dish then returned to the wider UK having been popular amongst the British colonials in India hence was introduced to the United Kingdom as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine.^[2] The National Trust for Scotland's book The Scottish Kitchen by Christopher Trotter has traced the origins for the kedgeree recipe to books by the Malcolms dating back to the year 1790, however the general opinion is that it was and remains an Indian dish, as evidenced by the popularity of the dish throughout the subcontinent.

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Wikibooks Cookbook has a recipe/module on Kedgeree

• Another kedgeree recipe (with photo)

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