It was the inspiration for the Anglo-Indian dish "kedgeree". Captain Thomas Scott sailed from Kedgeree 28 February 1804, bound for England. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree. Alternative main dishes are kippers, kedgeree (now rare), and devilled kidneys (also rare). Take a dish like kedgeree which is still eaten in London. Another favourite is a kedgeree using smoked snoek. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. She was at Kedgeree on 24 October. She arrived at Kedgeree on 2 February. She arrived at Kedgeree on 1 February. The Anglo-Indian dish Kedgeree is thought to derive from khichri. Homeward bound, Kedgeree on 7 February 1796. She then arrived at Kedgeree on 17 November. She arrived at Kedgeree on 20 February 1796. She then arrived at Kedgeree on 8 August.