About this recipe: My version of a 'Khichri' with smoked fish, rice and eggs!
this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow. - 12 Oct 2002 (Review from Allrecipes US | Canada)
Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. After everything was warmed through I stirred in about a half cup of warmed heavy cream to bind it all together. - 08 May 2005 (Review from Allrecipes US | Canada)
This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the standard heavy cream. If using a rice cooker, there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle, then flake it with chopsticks right where it lies. I cook the rice in fish or chicken stock for added flavour, and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable. - 08 Nov 2007 (Review from Allrecipes US | Canada)