Kedgeree

This easy, light meal of smoked haddock, boiled eggs, rice and gentle curry spices makes a perfect lunch or relaxed mid‑week dinner. Kedgeree is one of those timeless dishes that feels both comforting and uplifting. Flaky smoked fish, soft rice and warm spices come together to create a fragrant bowl that works beautifully for breakfast, brunch or any time you want something satisfying.

It’s simple to make, wonderfully flavourful and a great way to bring bold taste to everyday ingredients. Everything cooks gently together, the flavours meld beautifully, and the result is a dish that’s comforting without feeling heavy.

Serving Suggestions for Kedgeree

  • Steamed spinach or garlic‑buttered spinach for a clean, green side
  • Grilled tomatoes or roasted cherry tomatoes for sweetness and acidity
  • Simple cucumber salad with lemon and black pepper
  • Mango chutney or lime pickle for a sharp, spicy contrast
  • Naan bread or warm chapatis to scoop and swipe
  • Green beans with a squeeze of lemon
  • Fresh herbs — coriander, parsley, or chives scattered over the top
  • Extra boiled eggs halved or quartered for a more substantial plate
  • Crispy fried onions for texture
  • Yoghurt raita with cucumber and mint to cool the spices
  • Pickled red onions for brightness
  • A simple green salad with a citrus dressing
  • Roasted asparagus in spring
  • Lemon wedges for squeezing over the rice and fish
Kedgeree

Kedgeree

Print Recipe Pin Recipe
Cook Time 55 minutes

Ingredients
  

  • 50 g unsalted butter
  • 1 onion, finely chopped
  • 3 cardamom pods, split open
  • ¼ tsp tumeric
  • 1 small cinnamon stick
  • 1 bay leaf
  • 450 g basmati rice
  • 1 litre chicken stock
  • 600 g smoked haddock fillet
  • 2 boiled eggs, cut in half
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges to serve

Instructions
 

  • Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for around 5mins until softened.
  • Add the cardamom pods, turmeric, cinnamon stick and bay leaf and cook for another minute.
  • Add the rice and stir until all combined.
  • Pour in the chicken stock, add the salt and bring to a boil. Give the rice a little stir, then cover with a lid, reduce the heat to the lowest heat and leave to cook for around 12-15mins.
  • Meanwhile, place the haddock in a foil parcel and cook in the oven on 180°c for around 15-20mins, until fully cooked. Remove from the oven to cool enough to handle.
  • Boil the eggs for around 10-12mins. When cooked, peel and cut in half.
  • When the rice is cooked, remove the cinnamon stick, bay leaf and cardamom pods.
  • Place the fish and eggs on top of the rice, turn the heat on a little so that everything is all heated through. Stir through the parsley and serve immediately with a wedge of lemon.