Easy Kedgeree Recipe

A close up of a pan of Kedgeree, with a bright colour, rice, fish and eggs.

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A classic Kedgeree is a perfect blend of flavours and texture, with smoky, flaky fish, aromatic curried rice and soft boiled eggs - it’s so easy and perfect for breakfast, brunch or any time of day!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

4 Eggs
25 g Butter
1 tbsp Oil
1 Onion Finely sliced
2 Garlic cloves Crushed
2 tsp Mild curry powder
1/2 tsp Turmeric
300 g Basmati rice Rinsed
600 ml Hot fish or vegetable stock (bouillon cube)
150 g Frozen peas
500 g 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

Metric - Imperial

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

If you want a different fish: 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.

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.

Nutrition