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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
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word History and Origins

Origin of kedgeree1

First recorded in 1655–65, kedgeree is from the Hindi word khicṛī, khicaṛī
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Word History and Origins

Origin of kedgeree1

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

“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.”

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.

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.

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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