Can I use different fish in Kedgeree?

Yes you can use fresh salmon or smoked mackerel if you do not have haddock. This version of Kedgeree still tastes great with other types of oily or smoked fish.

How do I store leftover Kedgeree?

Place any remaining Kedgeree in an airtight container and keep it in the fridge for up to two days. Make sure the rice is cooled quickly before putting it in the refrigerator.

Can this rice dish be frozen?

It is not recommended to freeze this dish because the texture of the eggs and rice changes. The meal is best enjoyed fresh or reheated within two days from the fridge.

Home » Breakfast » Kedgeree

Kedgeree

Name: Kedgeree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Kedgeree
Ingredients: 300g Basmati rice; 450g Smoked haddock; 4 Eggs; 50g Butter; 1 Onion; 2 tablespoons Curry powder; 15g Fresh parsley; 1 Lemon; 100ml Milk

Kedgeree is a classic British dish that combines smoked fish, boiled eggs and rice. It was originally served as a breakfast meal but works well at any time of day. The combination of mild curry spices and flaked fish creates a unique and comforting flavour. It is very simple to prepare and uses basic pantry staples.

Easy Recipes

★★★★★

4.8 (42 ratings)

Share the recipe here

Benefits of making kedgeree

You will enjoy making this recipe because it is a nutritious meal that comes together in one pan. The smoky taste of the haddock pairs perfectly with the fluffy rice and soft eggs. This kedgeree recipe is great for using up leftover rice if you have some in the fridge. It is a hearty and filling dish that provides plenty of energy for the day.

Step by step: kedgeree

Step 1

Cook eggs: Place the eggs in a pan of cold water and bring to the boil. Cook them for six minutes then drain and place in cold water. Peel the eggs and cut them into quarters. Set them aside for later.

Step 2

Poach fish: Place the smoked haddock in a large frying pan and cover it with milk. Bring it to a gentle simmer and cook for about five minutes until the fish flakes easily. Remove the fish from the pan and discard the skin. Break the fish into large pieces.

Step 3

Fry onion: Melt the butter in a large pan and fry the chopped onion until it becomes soft. Stir in the curry powder and cook for one minute to release the aroma. Add the cooked rice to the pan and stir until every grain is coated in the spice mix. Keep stirring until the rice is completely hot.

Step 4

Combine ingredients: Gently fold the flaked fish and chopped parsley into the rice mixture. Squeeze half of the lemon over the top and season with salt and pepper. Arrange the egg quarters on top of the rice. Serve the kedgeree immediately with the remaining lemon wedges.

Important tips for kedgeree

Use basmati rice for the best results as the grains stay separate and fluffy. If you want a more intense flavour you can add a pinch of turmeric to the rice while it cooks. To make the dish even creamier you can stir in a small spoonful of double cream at the end.

Always ensure the smoked haddock is undyed for a more natural appearance. This Kedgeree can be made ahead of time and gently reheated in a pan with a splash of water. Fresh coriander can be used instead of parsley if you prefer a different herb. Make sure to remove any small bones from the fish before adding it to the rice.

See also these recipes: ploughman’s lunch, baja fish tacos or root vegetable crisps.