kedgeree

[kej-uh-ree]

noun

1. East Indian Cooking.,  a cooked dish consisting of rice, lentils, and spices.

2. a cooked dish of rice, fish, hard-boiled eggs, butter, cream, and seasonings.

kedgeree

/ ˌkɛdʒəˈriː /

noun

1. a lightly curried dish consisting of rice, cooked flaked fish, and hard-boiled eggs

Word History and Origins

Origin of kedgeree¹

First recorded in 1655–65, kedgeree is from the Hindi word khicṛī, khicaṛī

Word History and Origins

Origin of kedgeree¹

C17: from Hindi khicarī, from Sanskrit khiccā, of obscure origin

Example Sentences

For this recipe from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor, we took inspiration from an Anglo-Indian dish called kedgeree.

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“Understanding, potentially, why she is making kedgeree for the Cabinet ministers up in the flat above. And how important that is to her as a woman, as anything else is important to her.”

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Recommended Dishes Chicken liver pâté; kohlrabi and apple salad; Caesar salad; pig’s head terrine; stracciatella with almonds and raisins; falafel; kedgeree; pork shoulder with salsa verde; sorbet with vodka; lemon tart.

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In any given week I’ll consume eggs in other meals – frittata, souffle, as a binder for breadcrumbed fish, in baking, quiche, kedgeree, fresh pasta, perhaps.

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For instance, I was once told, after asking a waitress to ask the chef, that, no, there wasn't any spices or curry powder in my kedgeree.

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