Kegeree (khichri) of the English type is composed of boiled rice, chopped hard-boiled egg, cold minced fish, and a lump of fresh butter: these are all tossed together in the frying-pan, flavoured with pepper, salt, and any minced garden herb such as cress, parsley, or marjoram, and served smoking hot.
The Indian khichri of fish is made like the foregoing with the addition of enough turmeric powder to turn the rice a nice yellow colour, and instead of garden herbs the garnish is composed of thin julienne-like strips of chilli, thin slices of green ginger, fried onions (page 191), and hard-boiled eggs.