britishanglo-indiansmoked haddockricepescatarianbrunchstovetop

Kedgeree

Name: Kedgeree
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 150 g basmati rice; 250 g smoked haddock fillet, skin removed if needed; 400 ml water; 1 bay leaf; 150 ml whole milk; 30 g unsalted butter; 100 g onion, finely diced; 2 tsp curry powder; 1/4 tsp ground turmeric; 1/4 tsp freshly ground black pepper; 2 large eggs; 15 g fresh parsley, finely chopped; 1 lemon; 1/4 tsp fine sea salt

Kedgeree is a comforting dish of fragrant curried rice folded with tender flakes of smoked haddock and topped with softly firm-boiled eggs. Bright parsley and lemon cut through the richness, giving a balanced, savoury plate that feels both hearty and elegant.

30 min

2 servings

615 kcal

British

Ingredients

Rice and fish

150 gbasmati rice
250 gsmoked haddock fillet, skin removed if needed
400 mlwater
1bay leaf
150 mlwhole milk

Aromatics and spices

30 gunsalted butter
100 gonion, finely diced
2 tspcurry powder
1/4 tspground turmeric
1/4 tspfreshly ground black pepper

Eggs and finish

2 largeeggs
15 gfresh parsley, finely chopped
1lemon
1/4 tspfine sea salt

Instructions

1
Put the eggs in a small saucepan, cover with cold water, bring to a boil, then lower to a gentle simmer and cook for 8 minutes. Drain, cool under cold running water, and peel.
2
Rinse the basmati rice in cold water until the water runs almost clear. This removes excess starch and helps keep the grains separate in the finished kedgeree.
3
Place the smoked haddock in a sauté pan or wide saucepan with the water, bay leaf, and milk. Bring just to a gentle simmer over medium heat, then poach for 4-5 minutes until the fish flakes easily but is not dry. Lift out the haddock to a plate and strain the poaching liquid, reserving 300 ml.
4
Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, not browned. Stir in the curry powder, turmeric, and black pepper and cook for 30 seconds to bloom the spices.
5
Add the rinsed rice to the spiced onion and stir for 1 minute so the grains are coated. Pour in 300 ml of the reserved poaching liquid and add the salt. Bring to a boil, cover tightly, reduce to low, and cook for 10 minutes.
6
While the rice cooks, flake the haddock into large bite-size pieces, discarding any bones. Quarter or slice the peeled eggs, chop the parsley, and cut the lemon into wedges.
7
When the rice has cooked for 10 minutes, turn off the heat and let it stand, covered, for 5 minutes. The grains should be tender and separate, with the liquid absorbed.
8
Gently fold the flaked haddock and most of the parsley through the hot rice. Taste and add a squeeze of lemon juice if desired. Top with the eggs and the remaining parsley, and serve with lemon wedges alongside.

Nutrition per serving

615 kcal

Calories

45g

Protein

49g

Carbs

25g

Fat

Fiber

Notes

•Traditional kedgeree is often served for breakfast or brunch, but it also makes an excellent light supper.
•Use naturally dyed or undyed smoked haddock; undyed gives a more natural flavour and appearance.
•Avoid stirring the rice too vigorously when folding in the fish, or the grains can break and become sticky.
•For a slightly richer finish, add an extra small knob of butter just before serving.

Background

Kedgeree developed in Britain from khichri, a South Asian dish of rice and lentils, during the colonial period in India. The British adaptation added smoked fish, eggs, and dairy, becoming a classic Victorian breakfast and later a staple of British Anglo-Indian cooking.

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