Kedgeree is the British breakfast dish that combines smoked haddock, rice, parsley, and often hard-boiled eggs.
The dish developed from an Indian rice-and-legume preparation called khichari. During the British colonial period in India, cooks adapted it by using smoked fish and other ingredients associated with British tastes. It later became popular in Britain as a breakfast dish, especially during the Victorian era.
Modern kedgeree commonly contains cooked rice, flaked smoked haddock, parsley, curry powder or other spices, butter, and eggs. Recipes vary, so onion, cream, lemon juice, and cayenne may also appear.
Although it is often described as an Anglo-Indian dish, its history is more complex than a purely British invention. Its connection to khichari explains both its rice base and its association with Indian cuisine.