Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Kedgeree along with all the Kedgeree containing recipes presented on this site, with 12 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Kedgeree recipes added to this site.

These recipes, all contain Kedgeree as a major wild food ingredient.

Kedgeree (also known as kitcherie, kitchari or kitchiri) is a traditional Anglo-Indian breakfast dish of flaked fish (traditionally smoke haddock but trout is also popular) boiled rice, eggs, milk or butter, garam masala and turmeric. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. Booth the name and the dish originate from an Indian dish knoan as khichdi in Hindi and Pongal in Tamil which is made from rice, lentils, onions and spices.