Kedgeree (Curried Rice with Smoked Haddock and Eggs)
Why this recipe works
- Gentle layers of flavour: Toasting the curry powder briefly in butter gives the rice warmth and aroma, while smoked haddock adds savoury depth.
- Balanced textures: Fluffy basmati rice, large flakes of tender fish and firm-set eggs make the dish feel substantial without becoming heavy.
- Fresh finish: Lemon juice and parsley cut through the richness of the butter and smoked fish, keeping the final dish bright.
Get the most out of this recipe
Ingredient notes
- Choosing the haddock: Use smoked haddock fillets that can be flaked into large pieces after poaching; remove any skin and bones before folding through the rice.
- Curry powder matters: A mild or medium curry powder suits kedgeree best, adding warmth without overwhelming the smoked fish.
- Add lemon at the end: Squeeze in the lemon just before serving so the flavour stays fresh and sharp rather than cooked out.
Timing notes
- Work in parallel: The eggs, rice and haddock can be cooked at the same time in separate pans, which keeps the total cooking time manageable.
- Serve once assembled: Kedgeree is at its best soon after the fish is folded through, while the rice is hot and the haddock still flakes cleanly.
Authenticity notes
- British-Indian roots: Kedgeree is widely associated with British breakfast tables and developed from spiced rice dishes such as khichdi, adapted with smoked fish and eggs.
- Recognisable home-style version: This version keeps the familiar British profile: mild curry powder, buttered rice, smoked haddock, boiled eggs and a fresh herb finish.
Make-ahead tips
- Boil the eggs ahead: The eggs can be cooked and peeled in advance, then quartered just before serving.
- Reheat gently: Warm leftovers in a saucepan with a splash of water and a little butter, stirring carefully until piping hot.
- Best texture same day: The rice is fluffiest when freshly made, though cooled leftovers can be refrigerated and reheated within the stated storage time.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a small pan and cover with cold water. Bring to the boil, then simmer for 9 minutes. Drain, cool under cold running water, then peel and quarter.
- Rinse the basmati rice in a colander until the water runs mostly clear. Tip into a saucepan, cover with plenty of water, bring to the boil, then simmer for 10 to 12 minutes until tender. Drain well and return to the pan.
- While the rice cooks, put the smoked haddock in a wide saucepan and cover with water. Bring just to a gentle simmer and cook for 6 to 8 minutes until the fish flakes easily. Lift out, let it cool slightly, then flake into large pieces, discarding any skin and bones.
- Melt the butter in the rice pan over a low heat, then stir in the curry powder and cook for 30 seconds until fragrant. Add the drained rice and fold until evenly coated and glossy. If it looks dry, add a splash of hot water from the kettle and cover for 2 minutes to steam.
- Add the flaked haddock and most of the parsley to the rice, folding gently so the fish stays in chunks. Squeeze in lemon juice to taste and warm through for 1 to 2 minutes until piping hot. Serve topped with the eggs and the remaining parsley.
Recipe notes
Tips
- Keep the haddock at a bare simmer rather than a boil so it stays tender and flakes cleanly.
- For the best texture, drain the rice thoroughly, then let it sit covered for 2 minutes before folding in the fish.
- Eggs should be cooked until the yolks are set; if you are pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark.
Substitutions
- Replace Fresh parsley with Fresh coriander for a more aromatic finish.
- Replace Lemon with Lime for a sharper, more tropical acidity.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water and a knob of Unsalted butter, stirring until piping hot; add a fresh squeeze of Lemon just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Fish Milk
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