This Easy Kedgeree Recipe, with Indian spices, smoked haddock, eggs and rice, is easy to make and tastes delicious! It makes a perfect, filling meal for any time of the day – not just for breakfast!
what is kedgeree?
Kedgeree is a classic spiced rice and smoked fish dish that originated in colonial India. It is derived from the Indian dish “khichri”, a combination of rice and lentils.
The origins of Kedgeree date back to the early 19th Century, when British colonists brought certain aspects of Indian cooking back to the United Kingdom.
In Victorian Britain, Kedgeree became very popular as a breakfast item. Over the years, the recipe has evolved, with different varieties of fish being added, along with spices, peas and hard boiled eggs.
It’s a simple dish, but a very delicious one. Kedgeree can be eaten hot or cold. This recipe will give you four generous servings.
is kedgeree a breakfast dish?
Kedgeree not only makes a delicious and filling breakfast, it also makes a lovely lunch or light supper. There’s no need to restrict it to a certain time of the day!
ingredient list
Please scroll to the bottom of this post to find a printable recipe card with ingredient amounts and detailed instructions.
- smoked haddock
- onion
- butter and a flavourless oil such as vegetable or sunflower
- vegetable stock cube (optional)
- bay leaves (optional, so don’t worry if you don’t have any)
- basmati rice, rinsed with cold water in a sieve until the water runs clear
- spices – medium curry powder, turmeric and freshly ground black pepper
- hard-boiled eggs
- frozen peas
- juice of half a lemon
- freshly chopped parsley, or coriander
how to make kedgeree
When making Kedgeree, you need to cook each element of the dish separately. This is not a one-pot dish, but all the individual steps are simple!
I used the same pan – this one – to poach the haddock and cook the rice. You’ll also need a small pan for the eggs and peas and a frying pan to cook the onions. I find it makes more sense to cook the eggs first since you need to soak them in cold water for a while.
1 – Boil the eggs for 7-8 minutes, then rinse them in cold running water for 1 minute. Leave them to sit in cold water while you cook the fish.
2 – Poach the fish. Place the haddock fillets in a fairly deep pan with the bay leaves. Pour 400ml of cold water over the fish. Bring to a gentle simmer, cover the pan and cook the fish for 8-10 minutes or until it flakes easily. Using a fish slice, transfer the fish to a plate. Discard the bay leaves but don’t throw the water away.
3 – When the fish is cold enough to handle, remove the skin from the flesh and discard. Break the fish into large chunks.
4 – cook the rice. Stir the rice into the hot water. Add the stock cube (if using), cover and bring to the boil, then reduce the heat and simmer gently for 10 minutes or until the rice has absorbed most of the water. The rice should be quite soft by now, so turn off the heat and let it sit for a few minutes, still covered, until all of the water has been absorbed.
5 – while the rice is cooking, saute the onions and cook the peas. Melt the butter and oil in a large frying pan. When the butter has melted, cook the onion over a low heat for 8-10 minutes or until they have softened. Add the curry powder, ground turmeric and black pepper and cook for a further 2-3 minutes.
6 – While the onions are cooking, cook the peas in boiling water for 3-5 minutes or until just tender. Drain.
7 – Bring everything together. Stir the cooked onions, peas and last but not least, the flaked haddock into the pan of rice. Be careful when stirring in the fish so it doesn’t break up too much (some breakage is inevitable).
8 – Season. Stir in the lemon juice and freshly chopped parsley. Season to taste with salt and pepper. Cut the boiled eggs in halves or quarters and place them on top of the rice.
can you make kedgeree in advance?
If you aren’t serving the Kedgeree immediately, place a few pats of butter on top, cover with a lid and place in a warm oven for no longer than 30 minutes.
Storing leftover kedgeree
Kedgeree will keep for up to 3 days in the fridge in an airtight container. It will dry out slightly after a night in the fridge, but will still taste good. I often eat the leftovers cold for lunch.
It’s important to cool the Kedgeree down and refrigerate within one hour of making it – don’t leave it sitting out any longer.
more recipes to try
If you like smoked haddock, you’ll love this Scottish Cullen Skink recipe.
more fish recipes
Easy Kedgeree Recipe
This easy Kedgeree recipe is comforting, warming and delicious! Perfect for Brunch, lunch or a light supper.
Ingredients
- 4 eggs
- 450g smoked haddock fillets, cut in half if very large
- 2 bay leaves
- 200g basmati rice, rinsed through a sieve in cold water and drained (to remove excess starch)
- 1 vegetable stock cube (optional)
- 45g butter
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 1 tablespoon mild or medium curry powder
- 1/4 teaspoon ground turmeric
- 80g frozen peas
- freshly ground black pepper
- 2 tablespoons chopped fresh parsley or coriander
- juice of half a lemon
Instructions
- boil the eggs in a saucepan for 6-7 minutes. I find it useful to set a timer so I don't overcook them! When the egg timer goes off, remove them from the heat, rinse them in cold running water for 1 minute, then keep them in cold water while you make everything else.
- Place the haddock fillets in a large shallow pan, skin side up. Pour over 400ml of cold water. Add the bay leaves. Bring the water to a gentle simmer. Cover and cook for about 8 minutes or until the fish is tender and flakes easily when touched with a fork. Allow to cool slightly before breaking into large pieces.
- Using a slotted spoon, remove the fish and transfer it to a plate. Discard the bay leaves, but don't throw the water out.
- Stir the rice to the pan of reserved water, add the stock cube if using, cover with a lid and bring to a boil. Turn down the heat and simmer gently for 10 minutes. Turn off the heat and leave the rice covered for a few minutes or until it has absorbed all the liquid.
- Melt the butter and oil in a separate pan and cook the onions over a low-medium heat for 8-10 minutes, stirring often. Add the curry powder and ground turmeric to the onions and continue to cook for a few minutes.
- While the rice and onions are cooking, cook the peas in a small saucepan of boiling water for about 5 minutes, then drain.
- Add the cooked spiced onions, flaked haddock, drained peas and chopped parsley or coriander to the rice and stir gently, taking care not to break up the fish too much. Season with salt, a generous amount of freshly ground black pepper and the lemon juice.
- Peel the eggs and cut them into halves or quarters. Place them on top of the rice. Serve immediately.
Notes
If you aren't serving the Kedgeree straightaway, place a few dots of butter on top, cover with a lid and place in a warm oven for no longer than 30 minutes before serving.
For a creamier texture, stir in 2 or 3 tablespoons of double cream.
Storing Leftovers:
Store any leftover Kedgeree in an airtight container in the fridge for up to three days. The rice might dry out slightly after chilling, but the flavour remains delicious.
Cool the Kedgeree quickly and and refrigerate within one of hour of cooking. Don't leave it sitting out at room temperature.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 305mgSodium: 1060mgCarbohydrates: 30gFiber: 3gSugar: 10gProtein: 38g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing🤗!I’ve been using FoodHub for a few months now, and I’m hooked! The variety of cuisines and recipes available is incredible, and I love that I can easily filter by dietary preferences. It’s made meal planning so much simpler and more enjoyable.