This kedgeree recipe combines fragrant spiced rice, flaked smoked fish, and creamy boiled eggs for a comforting and flavourful meal. A British-Indian classic perfect for breakfast, brunch, or dinner!
Smoked haddock has got to be one of my favourite fish, whether you're making risotto, fish pie or simply poached with mashed potatoes and a poached egg...but kedgeree has got to be my favourite!!!
I'd made it for years on the hob which is definitely the quicker method, however, a few years ago I discovered another recipe for a slightly different smoked fish and rice dish that was started off on the hob and then cooked in the oven. I wasn't so keen on the taste of the actual dish, however, liked the method and thought I'd try my kedgeree recipe (with a couple of tweaks) using the method...I've been making it this way ever since. It does take longer, however, the end result is definitely worth it!
Tips
- Fish options - kedgeree is traditionally made with smoked haddock, however, you can also use smoked mackerel, trout or salmon. For a more indulgent version, add prawns or scallops.
- Spices - added chopped green chillis or cayenne pepper for extra heat.
- Vegetarian option - swap the fish for smoked tofu or chickpeas for a protein rich alternative.
- This kedgeree recipe is easily doubled if you're cooking for more people.
FREQUENTLY ASKED QUESTIONS
Kedgeree is a British-Indian fusion dish made with spiced rice, smoked fish, boiled eggs, and fresh herbs. It originated from the Indian dish khichdi and was adapted by the British during colonial times.
Yes - cooked Kedgeree can be kept in the fridge for up to 2 days and reheated gently.
Reheat on a low heat on the hob, adding a splash of water or butter. Or in the microwave heating at 1 minute intervals and stirring in between.
Yes, but it’s best to freeze it without the eggs as they can become rubbery. Defrost it in the fridge overnight and reheat as above.
Yes - while smoked haddock is traditional, you can use cod, salmon, or even tinned tuna.
Serve with naan or chapati, and some mango chutney on the side.
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How to make this Kedgeree
Ingredients
- 20g butter
- 1 onion or leek (approx. 150g), chopped
- 1 small clove garlic, finely chopped
- 1 heaped tsp mild, medium or hot curry powder (we like hot!)
- half a lemon, juice only, plus wedges, to serve
- 125g basmati rice
- 1 bay leaf
- salt and freshly ground black pepper
- 188ml fish or chicken stock
- 250g smoked haddock fillets (preferably undyed), cut in halves if large
- 2 large eggs
- 1 spring onion, finely sliced
- roughly chopped fresh coriander or parsley, to garnish
To serve (optional):
- naan bread
- mango chutney
Instructions
- Preheat the oven to 200C/180C fan/gas 6.
- Melt the butter in a large, heavy-based lidded casserole dish or pan over a medium to low heat and add the onion (or leek) and garlic. Allow to soften without colouring for about 5 minutes. Add the curry powder and cook for 2 minutes. Squeeze in the lemon juice, then add the rice and stir around until the grains are well coated in the spicy butter.
- Add the bay leaf and a few grinds of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top (skin side up), gently submerging it under the surface. Put on the lid and cook in the oven for 17 minutes.
- Remove from the oven, then leave to stand for 5 minutes without removing the lid; this is important - it allows the rice to finish cooking. Now boil your eggs to your liking - I like the yolks slightly soft and cook them for 7 minutes. Once cooked, let them sit in cold water.
- Take off the lid, remove the skin from the fish and using two forks, gently mix the rice, while also breaking the fish into flakes. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further 5 minutes to remove any excess steam. Mix again lightly, stirring through the sliced spring onion. Now peel the eggs and cut them into wedges.
- Serve into warm bowls or plates, top with the wedges of egg, garnish with chopped coriander or parsley and wedges of lemon.
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Kedgeree
Equipment
Ingredients
- 20 g (0.7 oz) butter
- 1 onion or leek (approx. 150g) chopped
- 1 small clove garlic finely chopped
- 1 heaped tsp mild, medium or hot curry powder (we like hot!)
- half a lemon, juice only plus wedges, to serve
- 125 g (¾ cup) basmati rice
- 1 bay leaf
- salt and freshly ground black pepper
- 188 ml (⅞ cup) fish or chicken stock
- 250 g (0.6 lb) smoked haddock fillets (preferably undyed) cut in halves if large
- 2 large eggs
- 1 spring onion finely sliced
- roughly chopped fresh coriander or parsley to garnish
To serve (optional):
- naan bread
- mango chutney
Instructions
- Preheat the oven to 200C/180C fan/gas 6.
- Melt the butter in a large, heavy-based lidded casserole dish or pan over a medium to low heat and add the onion (or leek) and garlic. Allow to soften without colouring for about 5 minutes. Add the curry powder and cook for 2 minutes. Squeeze in the lemon juice, then add the rice and stir around until the grains are well coated with this spicy butter.
- Add the bay leaf and a few grinds of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top (skin side up), gently submerging it under the surface. Put on the lid and cook in the oven for 17 minutes.
- Remove from the oven, then leave to stand for 5 minutes without removing the lid; this is important - it allows the rice to finish cooking. Now boil your eggs to your liking - I like the yolks slightly soft and cook them for 7 minutes. Once cooked, let them sit in cold water.
- Take off the lid, remove the skin from the fish and using two forks, gently mix the rice, while also breaking the fish into flakes. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further 5 minutes to remove any excess steam. Mix again lightly, stirring through the sliced spring onion. Now peel the eggs and cut them into wedges.
- Serve into warm bowls or plates, top with the wedges of egg, garnish with chopped coriander or parsley and wedges of lemon.
Notes
- Fish options - kedgeree is traditionally made with smoked haddock, however, you can also use smoked mackerel, trout or salmon. For a more indulgent version, add prawns or scallops.
- Spices - added chopped green chillis or cayenne pepper for extra heat.
- Vegetarian option - swap the fish for smoked tofu or chickpeas for a protein rich alternative.
- This kedgeree recipe is easily doubled if you're cooking for more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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