Traditional Kedgeree

By
Elaine Lemm
Elaine Lemm
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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Updated on 07/22/21
Kedgeree in a pot

  The Spruce
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
404 Calories
19g Fat
19g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 404
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 49%
Cholesterol 308mg 103%
Sodium 1140mg 50%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 39g
Vitamin C 9mg 45%
Calcium 188mg 14%
Iron 4mg 20%
Potassium 787mg 17%
*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 that included spices, fried onions, ginger, and lentils. Those returning from their time in the subcontinent brought the dish to Britain, where it quickly became a national staple, with the lentils usually left out of the preparation. From a humble rice and lentils dish, it slowly changed into what we know today, which includes smoked fish.

This tasty and hearty recipe is packed with flavors due to the smoked haddock, curry, aromatic cardamom, and fragrant parsley. Kedgeree is eaten hot or cold, and it's traditionally considered a breakfast dish but is also enjoyed as lunch or dinner. Ready in under one hour, this tasty meal is a great option for a family dinner because it's filling, comforting, and made with fresh and wholesome ingredients.

Ingredients

  • 4 large eggs, fresh and free range

  • 2/3 cup basmati rice

  • 1/2 pint water, cold

  • Kosher salt, to taste

  • 1 pound smoked haddock

  • 7 ounces milk

  • 2 ounces unsalted butter

  • 2 large onions, finely sliced

  • 4 teaspoons curry powder

  • 6 cardamom pods

  • 2 bay leaves

  • 1 1/2 tablespoons freshly squeezed lemon juice, from 1/2 lemon

  • Freshly ground black pepper, to taste

  • 1/2 ounce flat-leaf parsley, finely chopped, for garnish

  • Lemon wedges, for optional garnish

Steps to Make It

Cook the Eggs

  1. Gather the ingredients.

    Ingredients for making traditional kedgeree
     The Spruce

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

    Boiling eggs for traditional kedgeree
    The Spruce 

  3. Remove the pot 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 set aside.

    Peeled eggs on cutting board for kedgeree
     The Spruce

Make the Rice

  1. In a large saucepan, add the rice, cold water, and a pinch of salt. Bring to a boil, turn down the heat to a simmer, and allow 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 down the heat, and cook, 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 or bones. Flake the fish into large chunks and set aside. Discard the milk.

    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, approximately 10 minutes.

    Onions in a pan for kedgeree
     The Spruce

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

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

  3. Add the cooked, flaked 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 all but 4 quarters to the rice. Gently stir the mixture.

    Eggs, fish, rice, onions and curry powder in a pan
     The Spruce

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

    Lemon juice added to kedgeree in a pan
     The Spruce

  6. Sprinkle with the chopped parsley and garnish with the remaining eggs and lemon wedges, if using.

    Kedgeree topped with boiled egg and parsley
     The Spruce

  7. Serve and 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 unused portions in the fridge within an hour of making it. Keep in an airtight container and use within a day or two of preparation. Be sure the rice is hot all the way through before serving the leftovers.
  • If you are freezing the kedgeree, portion the leftovers and place in freezer bags. Do not freeze any of the hard-boiled eggs. Take out 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.