A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It's influenced from the old Indian colonial days, based on the Indian dish Khichri. My family also loves this with tomato sauce.
this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow. - 12 Oct 2002 (Review from Allrecipes US | Canada)
Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. After everything was warmed through I stirred in about a half cup of warmed heavy cream to bind it all together. - 08 May 2005 (Review from Allrecipes US | Canada)
This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the standard heavy cream. If using a rice cooker, there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle, then flake it with chopsticks right where it lies. I cook the rice in fish or chicken stock for added flavour, and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable. - 08 Nov 2007 (Review from Allrecipes US | Canada)