Kedgeree Recipe - British Indian Rice Smoked Fish

We are using smoked mackerel on this version but Haddock is a firm favorite. The best of British meets Indian spice, this old colonial breakfast dish is great any time of day.
We are using smoked mackerel but Haddock is the most famous fish to use.
This is a traditional British breakfast from colonial India and it's a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too. Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas. SO WHAT IS IT? - MAYBE - Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. According to some highly disputed sources, the dish originated from Scotland and was taken to India by Scottish troops during the British Raj, where it was adapted and adopted as part of Indian cuisine. The dish then returned to the wider UK having been popular amongst the British colonials in India hence was introduced to the United Kingdom as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. The National Trust for Scotland's book The Scottish Kitchen by Christopher Trotter has traced the origins for the kedgeree recipe to books by the Malcolms dating back to the year 1790, however the general opinion is that it was and remains an Indian dish, as evidenced by the popularity of the dish throughout the subcontinent. OR COULD IT BE - Khichdi - you bung in all you can find in the pot. A sort of hodge podge. It's Indian. The Brits could not pronounce it. As part of the HOW TO COOK GREAT NETWORK -
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