Kedgeree
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kedgeree (or occasionally kitcherie, kitchari, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials…mehr

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kedgeree (or occasionally kitcherie, kitchari, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. It is one of many breakfast dishes that, in the days before refrigeration, converted yesterday's leftovers into hearty and appealing breakfast dishes, of which bubble and squeak is probably the best known.