Kedgeree is a British rice dish traditionally combining cooked rice with smoked fish, eggs, parsley, and curry spices.
The most familiar version uses smoked haddock, although other smoked fish may appear in regional or modern recipes. Boiled eggs are flaked or quartered and mixed with the rice, while parsley, butter, and mild curry powder provide additional flavour. It may be served hot for breakfast, lunch, or supper.
Kedgeree developed from the South Asian dish khichari, a rice-and-lentil preparation. During the British colonial period in India, British cooks adapted the dish by adding smoked fish and eggs. It later became associated with the Victorian and Edwardian breakfast table in Britain.
Kedgeree is therefore neither simply an Indian dish nor an ordinary fish pilaf. Its British form reflects a specific colonial exchange of ingredients and meal customs, especially the adaptation of rice dishes for breakfast.