Traditional Kedgeree Recipe

Written by
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Elaine Lemm
Updated 09/24/20
Kedgeree in a pot

  The Spruce
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
495 Calories
20g Fat
44g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 495
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 49%
Cholesterol 308mg 103%
Sodium 1067mg 46%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 30%
Total Sugars 10g
Protein 42g
Vitamin C 107mg 537%
Calcium 253mg 19%
Iron 5mg 30%
Potassium 1115mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kedgeree is a rice and smoked fish dish that originated in colonial India and is now a cherished and popular British recipe. Kedgeree began its life during the time of the British Raj as khichdi—a dish from the Ayurvedic khichari diet. From a humble dish of rice and lentils, it slowly changed into the dish we know today. Those returning from their time in the subcontinent brought the dish to Britain, where it quickly became a national staple.

Traditionally considered a breakfast dish but also enjoyed as lunch or dinner, this tasty and hearty recipe is packed with flavors from its curry, haddock, aromatic cardamom, and fragrant parsley. Easy to make, it can be eaten hot or cold, and can be made with salmon, although that version is not entirely traditional.

Ingredients

  • 4 large eggs (fresh free-range)

  • 6 ounces  basmati rice

  • 1/2 pint water (cold)

  • Salt (to taste)

  • 1 pound smoked haddock

  • 7 ounces milk

  • 2 ounces butter

  • 2 large onions (peeled and finely sliced)

  • 4 teaspoons curry powder

  • 6 cardamom pods

  • 2 bay leaves

  • 1/2 lemon (juiced)

  • Freshly ground black pepper (to taste)

  • 1/2 ounce flat-leaf parsley (finely chopped)

  • Optional:

    lemon wedges

Steps to Make It

Note: While there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and assembly.

Cook the Eggs

  1. Gather the ingredients.

    Ingredients for making traditional kedgeree
     The Spruce

  2. Bring a small saucepan of water to the boil, add the eggs, and turn down to a gentle simmer for 3 minutes.

    Boiling eggs for traditional kedgeree
    The Spruce 

  3. Remove the eggs from the heat, cover with a tight-fitting lid, and leave to rest for 10 minutes.

    Resting eggs for kedgeree
     The Spruce

  4. Remove the eggs from the water, peel, and keep to one side.

    Peeled eggs on cutting board for kedgeree
     The Spruce

Make the Rice

  1. In a large saucepan, place the rice with 1/2 pint of cold water and a pinch of salt. Bring to a boil, turn the heat down to a simmer, and allow it to cook with the lid on for 5 minutes. Remove the pan from the heat and keep it covered for an additional 10 minutes.

    Making rice for kedgeree
     The Spruce

Cook the Fish

  1. Place the fish in another large saucepan and cover it with the milk. If the milk doesn't entirely cover the fish, add a little bit of boiling water until all of the fillets are submerged in liquid.

    Poaching fish for kedgeree
     The Spruce

  2. Bring the fish to a boil, turn the heat down, and cook the fish, uncovered, for 6 minutes or until the thickest part of the fish turns opaque.

    Cooking fish for kedgeree
     The Spruce

  3. Take the fish out of the milk and carefully remove any skin and bones. Flake into large chunks. Reserve on the side.

    Flaking fish for kedgeree
     The Spruce

Assemble the Kedgeree

  1. In a large and roomy pan or casserole dish, melt the butter, add the onions, and cover with a lid. Cook, gently stirring occasionally, until the onions are soft, for approximately 10 minutes.

    Onions in a pan for kedgeree
     The Spruce

  2. Add the curry powder, cardamom, and bay leaves to the soft onions. Cook for 2 minutes, then add the prepared rice. Stir well. It should be a lovely golden color throughout.

    Rice, curry and onions in a pan for kedgeree
    The Spruce 

  3. Add the prepared fish to the rice and onions.

    Fish, rice, onions and curry in a pan for kedgeree
     The Spruce

  4. Quarter the cooked eggs and add them to the rice, reserving 4 quarters. Gently stir the mixture.

    Eggs, fish, rice, onion and curry in a pan for kedgeree
     The Spruce

  5. Add the lemon juice, season with a little salt and pepper, and stir again.

    Ready kedgeree in a pan
     The Spruce

  6. Sprinkle with the chopped parsley and serve immediately, garnished with the remaining eggs and lemon wedges if using.

    Kedgeree topped with boiled egg and lime
     The Spruce

  7. Enjoy.

How to Store Kedgeree

  • Because the dish has eggs and fish, items that spoil rapidly, the best course of action is to put any leftovers or portions that are not going to be used in the fridge within an hour of making. Keep in an airtight container and use within a day or two of preparation. Be sure the rice is hot all the way before serving the leftovers.
  • If you are freezing, portion the leftovers and place in freezer bags. Do not freeze any of the hard-boiled eggs. Take as much air as you can from the bags and place them in the freezer. When reheating, be sure the rice is hot all the way through. Make fresh hard-boiled eggs to garnish.
  • Never reheat cooked rice more than once.