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Kedgeree Recipe

In India, the British were served Fish for breakfast. The fish was caught on the same day early in the morning so it would remain fresh.

The earliest documented recipe for a Khichri is during Akbar period Khichri Recipe (Ain-I-Akbar). For breakfast, Khichri (Rice and split Mung Beans) was served with fried fish, and hard boiled egg. Lady Mary Hay, a doctor's wife who was in India from 1928 to 1947, described Khichri as a favorite Bombay breakfast dish. Eliza Acton in her Modern Cookery for Private Families first published in 1845, recommends cold turbot, brill, salmon, sole or John Dory, skinned, boned and flaked.

Originally, fish was cooked separately, flaked and stirred in to Khichri.

Nowadays Kedgeree is made with smoked haddock.

My interpretation recipe: Kedgeree Raj Recipe

Colonel A. R. Kenney-Herbert,
Wyvern's Indian Cookery Book (1869)

Kedgeree (khichri) of the English type is composed of boiled rice, chopped hard-boiled egg, cold minced fish, and a lump of fresh butter: these are all tossed together in the frying pan, flavoured with pepper, salt, and any minced garden herb such as cress, parsley, or marjoram, and served in a hot dish. The Indian khichri of fish is made like the foregoing with the addition of just enough turmeric powder to turn the rice a pale yellow colour, and instead of garden herbs the garnish is composed of thin julienne-like strips of chilli, thin slices of green ginger, crisply fried onions, etc.