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–+ servings
Two portions of kedgeree in black bowls with a small dish of mango chutney and plate of naan bread in the background.

Kedgeree

By: Deborah
This kedgeree recipe combines fragrant spiced rice, flaked smoked fish, and creamy boiled eggs for a comforting and flavourful meal. A British-Indian classic perfect for breakfast, brunch, or dinner!
PREP: 10 minutes
COOK: 35 minutes
TOTAL: 45 minutes
Servings: 2 people
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Equipment

Ingredients

  • 20 g (0.7 oz) butter
  • 1 onion or leek (approx. 150g) chopped
  • 1 small clove garlic finely chopped
  • 1 heaped tsp mild, medium or hot curry powder (we like hot!)
  • half a lemon, juice only plus wedges, to serve
  • 125 g (¾ cup) basmati rice
  • 1 bay leaf
  • salt and freshly ground black pepper
  • 188 ml (⅞ cup) fish or chicken stock
  • 250 g (0.6 lb) smoked haddock fillets (preferably undyed) cut in halves if large
  • 2 large eggs
  • 1 spring onion finely sliced
  • roughly chopped fresh coriander or parsley to garnish

To serve (optional):

  • naan bread
  • mango chutney

Instructions

  • Preheat the oven to 200C/180C fan/gas 6.
  • Melt the butter in a large saucepan or casserole pot over a medium low heat and add the onion (or leek) and garlic. Allow to soften without colouring for 5 minutes, stirring occasionally. Stir in the curry powder and cook for 2 minutes. Squeeze in the lemon juice, then add the rice and stir until the grains are well coated in the spicy butter.
  • Add the bay leaf and a few grinds of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top (skin side up), gently submerging it under the surface. Cover with a lid and cook in the oven for 17 minutes.
  • Remove from the oven, then leave to stand for 5 minutes without removing the lid - this is important as it allows the rice to finish cooking. Now boil your eggs to your liking - I like the yolks slightly soft and cook them for 7 minutes. Once cooked, let them sit in cold water.
  • Take off the lid, remove the skin from the fish and using two forks, gently mix the rice, while also breaking the fish into large flakes. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further 5 minutes to remove any excess steam. Mix again lightly, stirring through the sliced spring onion. Now peel the eggs and cut them into wedges.
  • Serve into warm bowls or plates, top with the wedges of egg, garnish with chopped coriander or parsley and wedges of lemon.

Notes

  • Fish options - kedgeree is traditionally made with smoked haddock, however, you can also use smoked mackerel, trout or salmon. For a more indulgent version, add prawns or scallops.
  • Spices - added chopped green chillis or cayenne pepper for extra heat.
  • Vegetarian option - swap the fish for smoked tofu or chickpeas for a protein rich alternative.
  • This kedgeree recipe is easily doubled if you're cooking for more people.
 
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Nutrition

Calories: 413kcal | Carbohydrates: 28g | Protein: 41g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 304mg | Sodium: 1487mg | Potassium: 769mg | Fiber: 2g | Sugar: 5g | Vitamin A: 904IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS British kedgeree, brunch recipes UK, classic British dishes, easy kedgeree recipe, kedgeree recipe, rice breakfast dishes, smoked fish recipes, smoked haddock kedgeree, traditional kedgeree
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