Colman Andrews

Author - Editor

“This is an Anglo-Indian dish that became popular throughout the United Kingdom and in Ireland in Victorian times. (The name derives from the Hindi khichdi, meaning a kind of rice and lentil dish.) It is thought of as a breakfast dish, but makes a good light lunch, too."

–Colman Andrews


  • 1 pound smoked haddock or finnan haddie, smoked salmon, or cooked fresh salmon or a combination
  • 2 cups milk (if using haddock or finnan haddie)
  • 3 cups cooked rice
  • 1 teaspoon curry powder
  • 1 teaspoon cayenne
  • Salt and pepper
  • 3 tablespoons butter
  • 1 onion, minced
  • 2 hard-cooked eggs, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives


If using haddock, rinse the fish, then heat the milk in a small pan over medium heat (do not boil) and add the fish, breaking it up if necessary. Reduce the heat to low and poach the fish for about 10 minutes. Remove the fish from the milk, and discard the milk. When the fish is cool enough to handle, remove and discard any skin and bones and break the fish into small pieces with your hands.

If using regular smoked salmon, cut it into small strips. If using fresh salmon, break the fish into small pieces with your hands. Set aside.

Put the rice into a large bowl, breaking it up with your hands if it has clumped together, and stir in the curry powder, cayenne, and salt and pepper to taste.

Melt 1 tablespoon of the butter in a large skillet over medium heat, then add the onion and cook for about 8 minutes.

Melt the remaining 2 tablespoons of the butter in a small pan, then drizzle it over the rice. Add the onion and the butter it cooked in, then stir in the fish. Add the eggs and parsley and mix everything together well. Adjust the seasoning with salt and pepper, then scatter the chives over top. Serve warm or at room temperature.


4 servings