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This is my easy version of a classic Kedgeree – smoky, flaky fish cooked with rice and boiled eggs, bringing together aromatic curry flavours with simple ingredients from your spice drawer. A one pan recipe that’s totally delicious, whether you enjoy this for brunch or any time of day.
I love to make a traditional Kedgeree when I have friends round for brunch or for a big family breakfast, because I can make a large batch all at once easily.
It’s also filling enough to not need any sides, so I find it’s a really easy option – not much faffing or thinking involved!
With fluffy rice, flaked smoked haddock, delicate and aromatic curry flavours and soft, squidgy eggs, this somewhat unusual combination of ingredients just works. Totally delicious.
Lots of Kedgeree recipes out there cook the fish and rice separately, but we prefer to cook everything in one pan to keep the flavour up and the washing up down! It also keeps the rice fluffy and the big chunks of haddock deliciously flaky.
We’re using mild curry powder for this dish, which gives a lovely warmth and flavour but without the spice overpowering the rest of the flavours.
Make sure you add the squeeze of lemon in at the end as the bright, zesty freshness of the juice finishes the Kedgeree off perfectly.
Why you’ll love this Easy Kedgeree recipe
⭐️ Simple method, all made in one pot
⭐️ So much flavour and texture – utterly delicious!
⭐️ Perfect for a hot breakfast or brunch
Sarah’s Notes
While obviously a dish with Indian origins, the typical Kedgeree we know and love today is considered a classic British dish (perhaps a little like Chicken Tikka Masala is.)
How it became so may be to do with the fact that it evolved from a rice and lentil dish called ‘khichdi’ in India, enjoyed by British soldiers, officials and traders during colonial rule, and that they would have been familiar with eggs for breakfast, and fish was served while still fresh in the morning.
Anyway, the Victorians were impressed and thought it very decadent for breakfast or brunch!
While it’s known as a morning meal, this recipe is delicious as a one pot, simple meal for lunch or dinner too. It can also be enjoyed hot or cold.
Kedgeree Ingredients
- Eggs – This recipe uses 4 medium, free range eggs. One person. We’re boiling them until there’s just a little softness to the yolks still, but you can also hard boil them if you prefer.
- Butter and oil – To cook the onion and spices in, the combination making a delicious base.
- Vegetables – Finely sliced onion and frozen peas.
- Spices – Fresh garlic, mild curry powder and turmeric.
- Rice – I use basmati rice for this recipe because it’s a perfect combination of flavour and fluffiness. Rinse well before cooking.
- Stock – Go for fish or vegetable stock (bouillon cube).
- Fish – Smoked skinless haddock fillets, cut into chunks.
- To serve – Parsley to garnish, lemon wedges for the juice, sea salt and freshly ground black pepper for seasoning.
How to make Kedgeree
1. Cook the eggs as per the full recipe below, then cool in cold water, peel and set to one side.
2. Heat the butter and oil in a large sauté pan and cook the onion with a pinch of salt until soft and lightly golden.
3. Stir in the garlic, curry powder and turmeric and cook until fragrant.
4. Add the rice and stir well so the grains are coated in the spiced butter.
3. Pour in the hot stock and bring to a gentle simmer. Pop a lid on a cook until the rice is nearly cooked through.
4. Stir in the peas, place the haddock on top, cover again and cook. Slice the eggs and serve them on top with the parsley and lemon. Season to taste.
Leftovers
Kedgeree is best enjoyed fresh, but will keep in the fridge for up to 3 days.
In the freezer You can freeze this, however sometimes rice dishes are not at their best afterwards. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.
Just be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving).
Recipe Tips
Add the lemon
Don’t skip the squeeze of lemon at the end with the wedges. The bright freshness of the lemon juice finishes the Kedgeree off perfectly!
Keep it mild
We recommend using mild curry powder instead of medium or hot because it gives the Kedgeree delicious warmth and flavour, while making sure the heat doesn’t overpower the dish.
More hearty brunch recipes…
Breakfast
American Pancakes {Easy & Fluffy}
Breakfast
Shakshuka Recipe
Cheap Eats
Corned Beef Hash {Super Easy Recipe!}
FAQs
I usually serve this on its own as it’s got everything in there already, but you could also serve it up with a nice green side salad or some homemade bread if you want to bulk it out.
Of course! Enjoy it any time!
Sure, while smoked haddock is the traditional fish to put into a Kedgeree, this recipe would also work with whatever you prefer. I haven’t tried it, but I imagine any smoked fish would also be fine, or salmon, or white fish like cod or pollock. Give it a try and let me know how it worked out!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Kedgeree Recipe
Ingredients
- 4 Eggs
- 25 g (2 tbsp) Butter
- 1 tbsp Oil
- 1 Onion, Finely sliced
- 2 Garlic cloves, Crushed
- 2 tsp Mild curry powder
- 1/2 tsp Turmeric
- 300 g (1 1/2 cups) Basmati rice, Rinsed
- 600 ml (2 1/5 cups) Hot fish or vegetable stock (bouillon cube)
- 150 g Frozen peas
- 500 g (1 lb) Smoked skinless haddock fillets, Cut into 3-4cm chunks
- 2 tbsp Chopped parsley
- 1 Lemon, Cut into wedges
- Sea salt and freshly ground black pepper
Instructions
- Cook the eggs: Bring a saucepan of water to the boil and cook the eggs 6-7 minutes (for slightly soft yolks, a few minutes more if you prefer them fully cooked through) then cool in cold water, peel and set to one side.
- Fry the onion and spices: Heat the butter and oil in a large sauté pan over a medium heat and cook the onion with a pinch of salt for 8–10 minutes until soft and lightly golden.
- Stir in the garlic, curry powder and turmeric and cook for 1 minute until fragrant.
- Add the rice: Add the rice and stir well so the grains are coated in the spiced butter.
- Stock in and simmer: Pour in the hot stock and bring to a gentle simmer. Pop a lid on a cook on a low heat for 10-12 minutes, until the rice is nearly cooked through.
- Peas and fish go in: Stir in the peas, then place the smoked haddock pieces directly on top of the rice.
- Cover again and cook for another 5–6 minutes until the haddock flakes easily and the rice is tender.
- To serve: Slice the eggs and place on top of the dish, then scatter over the parsley. Season to taste and serve with the lemon wedges for squeezing.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
