In traditional British kedgeree, which smoked fish is usually used?

Traditional British kedgeree usually uses smoked haddock.

Kedgeree combines cooked rice with flaked smoked fish, hard-boiled eggs, parsley and curry powder or other seasonings. British cooks developed the dish from khichdi, a South Asian rice-and-legume preparation encountered during the colonial period.

The British version became especially associated with the Victorian era and was served as a breakfast dish. Smoked haddock was favoured because it was widely available in Britain and added a strong savoury flavour to the rice.

Kedgeree is not the same as khichdi: the British dish generally uses fish and eggs, while khichdi traditionally centres on rice and pulses. Recipes vary, but smoked haddock remains the standard fish in classic British descriptions.