Kedgeree is an English breakfast that originated in India, usually made with kippers. This version uses the more readily available smoked white-fish.
Total Timeunder 1 hour
One Pot MealYes
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationgluten-free, kosher, peanut free, soy free, tree nut free
Taste and Texturecreamy, savory, spiced
Type of Dishcasserole
• 1. Preheat the oven to 350°F.
• 2. Toss together the rice, fish, and parsley in a 1-quart ovenproof casserole. In a bowl, combine the butter, half-and-half, and curry powder to taste. Pour over the rice mixture. Sprinkle with the chopped eggs.
• 3. Bake in the preheated oven for 30 minutes or until hot.
1991 Bonnie Tandy Leblang and Joanne Lamb Hayes