Forms: 7 kits-, ketch-, quiche-, kichery, cutcherry, 8 kitcheree, -aree, 9 kedjerie; keg-, kedg-, kidgeree, khichri. [Hindī khichṛī, Skr. k’rsara ‘dish of rice and sesamum.’] An Indian dish of rice boiled with split pulse, onions, eggs, butter, and condiments; also, in European cookery, a dish made of cold fish, boiled rice, eggs, and condiments, served hot.
1662. J. Davies, trans. Mandelslo’s Trav. E. I., 81. Their ordinary Diet being onely Kitsery, which they make of Beans pounded, and Rice, which they boile together…. Then they put thereto a little butter melted.
1698. Fryer, Acc. E. India & P., 81. Their delightfullest Food being only Cutchery, a sort of Pulse and Rice mixed together. Ibid., 320. Here is great Plenty of what they call Ketchery.
1727. A. Hamilton, New Acc. E. Ind., I. xiv. 161. Some Doll and Rice, being mingled together and boyled, make Kitcheree.
1816. ‘Quiz,’ Grand Master, 51. The servant enters with a dish, Containing kedgeree and fish.
1867. Bp. Fraser, in Hughes, Life (1887), 143. Kedgeree is a capital thing for breakfast.
1879. Mrs. A. E. James, Ind. Househ. Managem., 88. Kegeree is composed of the remains of cold fish, and is usually a breakfast dish.
18[?]. Mrs. Beaton, Househ. Managemt., 140. Kegeree.
b. Comb., as kedgeree-pot, a large earthenware pipkin, used for holding water and cooking.
a. 1826. Heber, Jrnl. (1828), I. 162. On the Hooghly very large nets … are used, with kedgeree-pots for floats.
1830. Mountain, in Mem. (1857), vi. 117. Some natives were in readiness with a small raft of Kedgeree pots, upon which the palkee was to be ferried over.
1839. Thackeray, Major G., i. To boil them in kedgeree pots.
