A savoury Anglo-Indian dish of flaked smoked fish, typically haddock, mixed with cooked rice, chopped hard-boiled eggs, and curry powder or mild curry spices, finished with butter, parsley, and lemon. Originating from the Indian dish khichari, it was adapted during the colonial era and became a fashionable Victorian breakfast. The combination of smoky fish, fragrant spiced rice, and rich egg makes it substantial enough for brunch or supper as well. Variations use salmon, add peas or cream, or adjust the spice level. Kedgeree remains a beloved classic, demonstrating how colonial food exchanges created enduring hybrid dishes in British cuisine.