October 2025
Kedgeree. Take some cold boiled fish of any kind, five eggs boiled hard, a cupful of boiled rice, some butter, a cupful of cream, plenty of seasoning, and some cayenne: mixed and heated together, and served up hot.
This 1870 recipe is the earliest Australian recipe I’ve found for kedgeree a standard dish at the Anglo-Indian breakfast table and so adopted by the Australian table. Its origin is the Indian khichri/khichidi a dish of rice and mung dhal cooked with ghee and some spices. It was this latter version that first appeared at the Anglo-Indian table. There are recipes for it in Anglo-Indian cookery books. Interestingly a recipe for it was also published in Australia in 1873.
