Kedgeree
Cuisine: British
Kedgeree is British smoked-fish rice: flaked smoked haddock folded into curry-spiced rice with boiled eggs and butter. Poach the fish gently, cook rice separately, then combine off the boil so it stays fluffy. Finish with parsley and a squeeze of lemon. Breakfast or supper classic.
At a glance
Time: about 35 min · 4 plates · Difficulty: easy · ≈ 480 kcal per plate
Kedgeree is British smoked-fish rice: flaked smoked haddock folded into curry-spiced rice with boiled eggs and butter. Poach the fish gently, cook rice separately, then combine off the boil so it stays fluffy. Finish with parsley and a squeeze of lemon. Breakfast or supper classic.
Tutorial
Ingredients
- 300g Smoked Haddock
- 2 Bay Leaves
- 300ml Milk
- 4 Eggs
- Handful Parsley
- Handful Coriander
- 2 tbs Vegetable Oil
- 1 chopped Onion
- 1 tsp Coriander
- 2 tsp Curry Powder
- 300g Rice
Steps
- For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.
- Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
- Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix th
Rate this recipe
Time and temperature
Poach fish: 6–8 min · rice: package time · fold together gently
Nutrition
480 kcal · Protein 28 g · Fat 18 g · Carbs 52 g
1 plate (estimate)
Substitutes
- Smoked haddock → smoked cod or trout
- Curry powder → mild garam masala
- Butter → ghee
- Basmati → long-grain rice
Storage
1–2 days refrigerated. Reheat steaming hot. Do not leave rice at room temperature.
FAQ
- Is kedgeree spicy?
- Mildly. British smoked-fish rice uses gentle curry powder, not a hot curry.
- Can I use leftover rice?
- Yes if freshly chilled leftover. For Kedgeree, break clumps before folding in fish.
- Bones in the fish?
- Check carefully while flaking smoked haddock.
- Vegetarian version?
- Swap smoked fish for smoked tofu or roasted mushrooms—different dish, same spice path.