Traditional Kedgeree Recipe

A plate of kedgeree
Joff Lee/Getty Images
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 4 Servings
Ratings (37)

By Elaine Lemm

Updated 04/07/18

Kedgeree is one of those classic recipes which has made its way into British Food without question as to its origins, or the name, which is unusual. The dish is considered a traditional British food though, in fact, it originated in India which with curry and rice, eggs and smoked fish, is easy to see the Indian influence running through it.  

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 with those returning from their time in the sub-continent bringing it with them until slowly it became part of the food of these isles. 

Kedgeree is considered a breakfast dish but enjoyed for a light lunch, and it has even been known to be eaten for dinner as well. Why not, it is delicious. 

What You'll Need

  • 4 large fresh free-range eggs
  • 6 oz. rice (Basmati works well)/175 g
  • 1/2 pint of cold water
  • Salt and pepper to taste
  • 2 0z. butter/55 g
  • 2 large onions (peeled and finely sliced)
  • 1 lb smoked haddock/450 g
  • 7 fl oz. milk/200 ml
  • 4 teaspoon curry powder6 Cardamom pods
  • 2 bay leaves
  • Juice of 1/2 a lemon
  • 1/2 oz./15 g flat leaf parsley (finely chopped)

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 1/2 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 dish, add the onion, cover with a lid and cook gently until the onions are soft, approx 10 minutes.
  • While the onions are cooking, you should place the fish in another large saucepan, and cover it with the milk. If the milk doesn't cover the fish, add 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 color throughout.
  • Flake the fish into large chunks, add to the rice and onions. Quarter the cooked eggs, add to the rice and stir gently, reserving 4 of the quarters 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.
Nutritional Guidelines (per serving)
Calories 1036
Total Fat 41 g
Saturated Fat 21 g
Unsaturated Fat 13 g
Cholesterol 673 mg
Sodium 990 mg
Carbohydrates 92 g
Dietary Fiber 9 g
Protein 73 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)