Kedgeree | Easy Classic Kedgeree with Smoked Haddock, Rice & Curry Spices

Kedgeree
Kedgeree
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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

Variations: Kedgeree

  • Kedgeree with Salmon — swap smoked haddock for salmon for a richer, more luxurious flavour.
  • Kedgeree with Smoked Mackerel — use smoked mackerel for a stronger, deeper smoky taste.
  • Kedgeree with Prawns — stir in cooked prawns for sweetness and a lighter seafood twist.
  • Kedgeree with Spinach — fold in spinach for colour and a soft, silky texture.
  • Kedgeree with Peas — add peas for gentle sweetness and extra colour.
  • Kedgeree with Sweetcorn — include sweetcorn for pops of sweetness that brighten the curry spices.
  • Kedgeree with Extra Curry — increase curry powder for a deeper, more aromatic flavour.
  • Kedgeree with Turmeric — add turmeric for extra colour and warm earthiness.
  • Kedgeree with Chilli — add fresh chilli or chilli flakes for gentle heat that lifts the dish.
  • Kedgeree with Herbs — increase parsley or coriander for freshness that balances the smoky fish.
  • Kedgeree with Lemon — finish with lemon zest or juice for a bright, citrusy lift.
  • Kedgeree with Creamy Sauce — stir in a spoon of cream or yoghurt for a silkier, richer finish.
  • Kedgeree with Mushrooms — add sautéed mushrooms for earthy savoury depth.
  • Kedgeree with Broccoli — include small broccoli florets for freshness and extra veg.
  • Kedgeree with Hard‑Boiled Eggs — add extra eggs for a more traditional, protein‑rich version
Kedgeree

Kedgeree

Kedgeree with flaky smoked haddock, golden rice and halved boiled eggs, creating a warm, aromatic bowl with gentle curry colour, fresh herbs and a comforting, homely feel
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Cook Time 55 minutes
Course Dinner
Cuisine British

Equipment

  • Large saucepan
  • Small saucepan
  • Baking tray

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.