Wonderfully simple, I was introduced to kedgeree by the Two Fat Ladies. Using boiled rice, cooked flaky fish, hardboiled eggs, and seasoned with curry powder, it is a filling and satisfying meal that can be put together in minutes. It’s also a great way to use up leftovers.
Once served as breakfast in nineteenth century Britain (part of the then-fashionable Indo-Anglo cuisine), nowadays it is commonly eaten as brunch or dinner. A widely held belief is that returning British colonials brought it from India (tracing back to an Indian rice and beans or lentils dish called Khichdi; Clarissa and Jennifer from the Two Fat Ladies humorously relate this story). Another possibility is that it was taken to India by Scottish troops and incorporated into Indian cuisine. Either way, smoked haddock (the fish traditionally used, although any flaky fish works) is definitely a British addition.