Kedgeree Recipe: A Classic Smoked Haddock and Rice Dish

A classic kedgeree recipe brings together flaky smoked haddock, fragrant spiced rice and soft boiled eggs in one comforting dish. It started life as a Victorian breakfast, but it works just as well as a quick supper or a relaxed weekend brunch.

This kedgeree recipe is mild and creamy, with a gentle curry flavour and a squeeze of lemon to lift it. It takes about 40 minutes, uses simple ingredients and is a lovely way to use up leftover cooked rice. For another fish favourite, see our fish pie recipe.

What is kedgeree?

Kedgeree is an Anglo-Indian dish that grew out of khichri, an Indian dish of rice and lentils. British families in colonial India adapted it with flaked fish and eggs, and brought it back to Britain, where it became a fashionable Victorian breakfast. You can read a short history of the dish on Wikipedia.

Today it is eaten at any time of day. The core elements are smoked fish, rice, eggs and a light curry seasoning, and everything else is up to the cook.

Ingredients and method for a kedgeree recipe

This kedgeree recipe serves four. Use undyed smoked haddock if you can find it, as it has a cleaner, more natural flavour than the bright yellow dyed fish.

Kedgeree

A mild, creamy smoked haddock kedgeree with curried basmati rice, soft eggs, parsley and lemon.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 450 g undyed smoked haddock skinless fillets
• 300 ml whole milk for poaching
• 1 bay leaf
• 4 large eggs
• 250 g basmati rice rinsed
• 40 g butter
• 1 onion finely chopped
• 2 tsp mild curry powder
• 3 tbsp double cream optional
• 3 tbsp fresh parsley chopped
• 1 lemon cut into wedges

Method

 

1. Put the haddock in a wide pan with the milk and bay leaf. Bring to a gentle simmer and poach for 5 minutes. Lift out the fish, flake it into large pieces and discard the skin. Keep the milk.
2. Boil the eggs for 7 minutes, cool in cold water, then peel and cut into quarters.
3. Cook the rice in plenty of boiling, salted water for 10 minutes. Drain, cover and leave to steam for 5 minutes.
4. Melt the butter in a large pan and soften the onion for 5 minutes. Stir in the curry powder and cook for 1 minute.
5. Add the rice, then fold in the fish, cream and a splash of the poaching milk to loosen. Warm through gently.
6. Stir in the parsley, season, and top with the eggs. Serve with lemon wedges.

Do not overcook the fish or the eggs. The haddock needs only a few minutes in the milk, and soft-boiled eggs give a lovely creamy yolk that runs through the rice.

Choosing the fish for kedgeree

Smoked haddock is the classic choice, but other fish work well if you cannot find it.

• Smoked haddock: mild, flaky and gently smoky. The traditional option.
• Smoked mackerel: richer and oilier. Skin and flake it, and fold it in at the end without poaching.
• Hot-smoked salmon: a luxurious twist. Flake it through at the last minute.
• Fresh white fish: cod or pollock poached in the milk gives a milder dish, so add a little more seasoning.

Whichever you choose, look for responsibly sourced fish with a recognised certification.

How to cook the rice

The rice is the foundation of a good kedgeree recipe, so it is worth taking a little care. Rinse the basmati in cold water until the water runs clear, which removes the surface starch and keeps the grains separate.

• Cook the rice in plenty of boiling, salted water for about 10 minutes.
• Drain well, then return it to the pan, cover and leave to steam for 5 minutes.
• Fluff with a fork rather than stirring, which can make it sticky.

Common kedgeree recipe mistakes to avoid

A kedgeree recipe is forgiving, but a few mistakes are easy to avoid.

• Overcooking the fish: it should be just opaque and flake easily. It keeps cooking in the hot rice.
• Too much curry powder: the spice should be fragrant, not overpowering.
• Sticky rice: rinse the rice well and fluff it with a fork instead of stirring.
• A dry result: loosen the dish with a splash of the poaching milk or a spoonful of cream.

How to make kedgeree step by step

Follow this kedgeree recipe in order and everything will finish at the same time.

1. Poach the haddock in the milk with a bay leaf for 5 minutes, then lift it out, remove any skin and flake it into large pieces.
2. Boil the eggs for 7 minutes for soft yolks, then cool them in cold water, peel and quarter.
3. Soften the onion in the butter, add the curry powder and cook for a minute until fragrant.
4. Stir in the cooked rice, then fold in the fish, cream and a splash of the poaching milk.
5. Finish with the parsley, a squeeze of lemon and the eggs, and serve straight away.

Kedgeree variations

Once you know the basic kedgeree recipe, it is easy to adapt to whatever you have in the kitchen.

• Peas: stir in a handful of frozen peas with the rice for colour and sweetness.
• Spiced: add a few cardamom pods, a pinch of turmeric or a little fresh ginger.
• Lighter: swap the cream for plain yoghurt and use less butter.
• Spinach: wilt in a few handfuls of baby spinach just before serving.

Is kedgeree healthy?

Kedgeree is a balanced one-pan meal, with protein from the fish and eggs and energy from the rice. Smoked fish is fairly salty, so there is no need to add much salt, and the butter and cream can be reduced if you prefer a lighter dish.

Serving it with a simple green salad or steamed greens adds fibre and freshness, and makes the meal feel complete.

What to serve with kedgeree

Kedgeree is a complete dish, but a few simple extras are lovely. Serve with lemon wedges, a spoonful of mango chutney and buttered toast for brunch, or a peppery watercress salad for supper. A pot of strong tea is the traditional partner.

Storing and reheating kedgeree

Rice needs careful handling, so cool leftovers quickly and keep them in the fridge within an hour of cooking. Store leftovers from this kedgeree recipe for no more than one day, and reheat only once until piping hot all the way through.

Kedgeree recipe FAQs

Can I make kedgeree ahead?

You can poach the fish and boil the eggs a day ahead, but it is best to assemble the dish just before serving so the rice stays fluffy.

Is kedgeree served hot or cold?

Traditionally hot, but it is also good at room temperature in summer. If you serve it cold, keep it chilled and eat it promptly.

Can I use brown rice?

Yes. Brown basmati takes longer to cook, so follow the packet instructions and expect a nuttier, chewier result.

Is kedgeree spicy?

This version is mild. Use a hotter curry powder or add a pinch of chilli flakes if you prefer more heat.

Can I freeze kedgeree?

It is best eaten fresh. Rice must be cooled quickly and reheated only once, so freezing and reheating is not ideal for this dish.

This kedgeree recipe is quick, comforting and endlessly adaptable. Make it once and it will become a regular on your breakfast and supper table.