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.
Learn about The Spruce Eats' Editorial Process
Updated on 07/19/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Traditional kedgeree in a shallow bowl

The Spruce Eats / Cara Cormack

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
425 Calories
19g Fat
23g Carbs
39g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 425
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 49%
Cholesterol 308mg 103%
Sodium 1138mg 49%
Total Carbohydrate 23g 9%
Dietary Fiber 2g 9%
Total Sugars 6g
Protein 39g
Vitamin C 9mg 45%
Calcium 188mg 14%
Iron 4mg 21%
Potassium 795mg 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.

"The kedgeree was excellent, with an abundance of color and flavor from the curry powder, boiled eggs, smoked haddock, parsley, and onions. While there are several cooking steps, preparation was quite easy. The recipe makes four generous servings, perfect for a hearty brunch, lunch, or dinner." —Diana Rattray

Kedgeree with smoked haddock, rice, and hard-boiled eggs in a white bowl
A Note From Our Recipe Tester

Ingredients

  • 4 large eggs

  • 6 ounces (about 7/8 cup) basmati rice, well rinsed

  • Kosher salt, to taste

  • 1 pound smoked haddock

  • 7 ounces milk

  • 2 ounces (4 tablespoons) unsalted butter

  • 2 large onions, finely sliced, about 2 1/2 to 3 cups

  • 4 teaspoons curry powder

  • 6 cardamom pods, bruised

  • 2 bay leaves

  • 1 1/2 tablespoons freshly squeezed lemon juice

  • Freshly ground black pepper, to taste

  • 1/4 cup finely chopped  flat-leaf parsley, for garnish

  • Lemon wedges, optional

Steps to Make It

Cook the Eggs

  1. Gather the ingredients.

    Ingredients for traditional kedgeree recipe gathered

    The Spruce Eats / Cara Cormack

  2. Bring a medium saucepan of water to boil. Gently lower the eggs into the water. Lower the heat to a gentle simmer and cook for 3 minutes.

    Eggs boiling in a pot of water

    The Spruce Eats / Cara Cormack

  3. Remove the pan from the heat and cover with a tight-fitting lid for 10 minutes.

    Eggs boiling in a pot of covered water

    The Spruce Eats / Cara Cormack

  4. Peel the eggs and set aside.

    A plate of hard-boiled eggs; some of them peeled

    The Spruce Eats / Cara Cormack

Make the Rice

  1. In a large saucepan, add the rice, 1 cup cold water, and a pinch of salt. Bring to a boil over high heat. Reduce the heat to a simmer. Continue to cook, covered, about 5 minutes. Remove the pan from the heat. Let sit, covered, about 10 minutes.

    A pot of covered and cooked rice

    The Spruce Eats / Cara Cormack

Cook the Fish

  1. Have about 3 cups of boiling water ready. Place the fish in another large saucepan. Add the milk to the pan with enough boiling water to completely cover the fish.

    Milk and haddock in a speckled red pot with a wooden spoon

    The Spruce Eats / Cara Cormack

  2. Bring the fish to a boil over high heat. Reduce the heat to medium-low and continue to cook, uncovered, until the thickest part of the fish turns opaque, about 6 minutes.

    Fish cooked in a pan of boiled milk

    The Spruce Eats / Cara Cormack

  3. Remove the fish from the milk. Discard the milk. When the fish is cool enough to handle, break into large chunks, discarding any bones and skin. Set aside.

    Shredded fish on a plate for kedgeree

    The Spruce Eats / Cara Cormack

Assemble the Kedgeree

  1. Melt the butter in a large, Dutch oven or heavy-duty casserole dish. Add the onions, cover, and cook over medium-low heat, stirring occasionally, until the onions soften, about 10 minutes.

    A large pot of onions cooking in butter

    The Spruce Eats / Cara Cormack

  2. Add the curry powder, cardamom pods, and bay leaves. Continue to cook, stirring occasionally until the mixture is well combined, about 2 minutes. Add the prepared rice. Stir to combine.

    Rice, curry powder, cardamom pods, and bay leaves in a pot of onions

    The Spruce Eats / Cara Cormack

  3. Gently fold in the fish.

    Fish added to the onions, rice, and spices for kedgeree

    The Spruce Eats / Cara Cormack

  4. Quarter the eggs. Gently fold 3 of the quartered eggs into the rice.

    Hard-boiled eggs added to the rice and fish mixture

    The Spruce Eats / Cara Cormack

  5. Add the lemon juice and season to taste with salt and pepper.

    Kedgeree seasoned with lemon, salt, and pepper

    The Spruce Eats / Cara Cormack

  6. Garnish with the remaining quartered egg, parsley, and lemon wedges, if using.

    Kedgeree topped with quartered egg, parsley, and lemon wedges

    The Spruce Eats / Cara Cormack

Recipe Tips

  • Remove and discard the bay leaves before serving.
  • Serve with crusty bread, if desired.
  • Using a silicone spatula to gently fold the fish and eggs into the rice mixture will help prevent the the pieces from falling apart.
  • For adult diners, kedgeree pairs well with Riesling, Gewürztraminer, or a crisp sauvignon blanc wine.


Recipe Variations

  • Swap out the parsley for chopped fresh chives, which go particularly well with egg dishes, or use chopped fresh coriander/cilantro for the garnish.
  • Add extra color and flavor with about 1/4 to 1/2 cup of hot cooked fresh or frozen peas.
  • Add a dash of ground turmeric for a more vibrant gold color.

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.

Is Finnan haddie the same as smoked haddock?

Yes, there's no difference between Finnan haddock and smoked haddock. Smoked haddock is often labeled "Finnan haddie."