Kedgeree
Kedgeree is a mild, buttery curried rice dish with flaked smoked haddock, quartered eggs and plenty of parsley. It grew out of the Indian rice-and-lentil dish khichri and became a Victorian breakfast favourite. You do not need to save it for mornings, as it makes an easy supper too. It takes about 40 minutes, with the rice and eggs cooking while you poach the fish.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 550kcal
How long to cook kedgeree
Allow around 40 minutes in all. The rice needs 10 minutes on the hob plus 5 minutes to steam off the heat, and the haddock poaches in 5–6 minutes, so the eggs, rice and fish can all be done while the onion softens. Cook the eggs for 8 minutes for set but creamy yolks, or 6 minutes if you like them soft.
Cooking kedgeree
Tap a time to start a timer.
- Cook the rice Rinse the rice in a sieve under cold water until the water runs almost clear. Tip it into a saucepan with 600ml cold water, bring to the boil, then cover and cook on the lowest heat for . Turn off the heat and leave it covered for , then fluff with a fork.
- Boil the eggs While the rice cooks, lower the eggs into a pan of boiling water and cook for . Cool them under cold running water, peel and cut into quarters.
- Poach the haddock Put the fish skin-side down in the frying pan with the milk. Bring to a gentle simmer and cook for until opaque and flaking easily. Lift out with a fish slice, pour the milk into a jug, then peel off the skin and flake the fish, checking for bones.
- Soften the onion Wipe out the pan, melt the butter over a medium heat and cook the onion for until soft but not browned. Stir in the curry powder and cook for .
- Add the rice Tip the rice into the pan and stir until every grain is coated in the spiced butter. Splash in 2–3 tbsp of the poaching milk if it looks dry, and heat for until steaming hot.
- Finish Gently fold in the fish, parsley and the juice of half the lemon. Season with pepper and taste before adding any salt, as the haddock is already salty. Top with the egg quarters and serve with the remaining lemon wedges.
What to serve with it
Kedgeree is a complete meal, so a squeeze of lemon and some buttered brown toast are plenty. Another Sunday brunch option is smoked salmon with scrambled eggs. For another rice and seafood supper, try paella with prawns.
If you only have unsmoked fish, season the rice with a little salt at the start and add a pinch of ground turmeric for colour.
Common problems and fixes for kedgeree
- The rice turns sticky and clumps together.
- Rinse the rice until the water is nearly clear, measure the water exactly and do not lift the lid during cooking. Fluff with a fork rather than a spoon.
- The dish tastes too salty.
- Smoked haddock carries plenty of salt on its own. Add none to the rice, and balance the finished dish with the lemon juice.
- The fish breaks into tiny pieces.
- It has been stirred too hard or cooked too long. Fold it in last, in large flakes, and take it off the heat as soon as it turns opaque.
Frequently asked questions about kedgeree
Can I use different fish in kedgeree?
Yes. Smoked mackerel is already cooked, so skin it, flake it and fold it in at the end just to warm through. Fresh salmon also works: poach it in the milk for 6–8 minutes until it flakes.
Can I use leftover rice?
Yes, but only if it was cooled within an hour of cooking and kept in the fridge for no more than a day. Heat it in the pan until it is steaming hot all the way through.
How do I store and reheat leftovers?
Cool it quickly, keep it covered in the fridge and eat it within 1 day. Reheat once only, until steaming hot. It does not freeze well, as the eggs turn rubbery.
Is it only a breakfast dish?
No. The Victorians ate it for breakfast, but today it works just as well for brunch, lunch or supper, and many people serve it with a green salad.
How did you like the recipe?
4.7 / 5 · 72 ratings
