Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas.

These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.

Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichuṛī, traced back to 1340 or earlier.

[6] The Mughal emperor Aurangzeb (d.1707) was fond of the Alamgiri Khichdi, a variety featuring fish and boiled eggs.

[9] By the 19th century, Kedgeree had become a sophisticated breakfast/brunch dish in England, appearing, for example, in a Saki short story, "A Bread and Butter Miss".