Super Easy Kedgeree Recipe

Easy Classic Kedgeree. Photo © Getty Images - Joff Lee
    60 mins
Ratings (16)

Though Kedgeree is considered a traditional British food, Kedgeree actually originated in India. You can see the Indian influence with curry and rice, eggs and smoked fish, in this easy, quick recipe for breakfast Kedgeree.

Kedgeree began its life as khichari, a dish of rice and lentils in India but slowly transformed into the current dish during the time of the British Raj.

Kedgeree is considered a breakfast dish but I enjoy it as a light lunch and have even been known to eat it for dinner.

What You'll Need

  • 4 large eggs
  • 6 oz/175g rice, Basmati works well
  • 2 oz/55g butter
  • 2 large onions, peeled and finely sliced
  • 1lb/450g smoked haddock
  • 7 fl oz/200 ml milk
  • 4 tsp curry powder
  • 6 Cardamom pods
  • 2 bay leaves
  • Juice ½ lemon
  • ½oz/15g flat leaf parsely, finely chopped
  • Salt and pepper
  • 8 Lemon wedges for garnish (optional)

How to Make It

Serves 4

  • Bring a small saucepan of water to the boil, add the eggs and turn down to a gentle simmer for 3 minutes. Remove the eggs from the heat, cover with a tight fitting lid and leave for 10 minutes. After 10 minutes remove the eggs from the water, peel, and keep to one side.
  • In another large saucepan put the rice with ½ pint of cold water and a pinch of salt. Bring to the boil, turn the heat down to a simmer, cover with a lid and cook for 5 minutes. Remove the pan from the heat and keep covered for a further 10 minutes.
  • Meanwhile, melt the butter in a large roomy pan or casserole, add the onion, cover with a lid and cook gently until the onions are soft, approx 10 minutes.
  • While the onions are cooking, place the fish in another large saucepan, cover with the milk, if the milk doesn't cover the fish add a little boiling water. Bring to the boil, turn the heat down and cook the fish, uncovered for 6 minutes or until the thickest part of the fish turns opaque. Take the fish from the milk and remove any skin and bones.
  • To the onions add the curry powder, cardamom, and bay leaves. Cook for 2 minutes then add the rice. Stir well. You should now have a lovely golden colour throughout.
  • Flake the fish in to large chunks, add to the rice and onions. Quarter the cooked eggs, add to the rice and stir gently, reserving 4 for decoration. Add the lemon juice, season with a little salt and pepper and stir again. Sprinkle with the chopped parsley and serve immediately garnished with the eggs and lemon wedges if using.