Kedgeree
Lightly spiced rice with flaked smoked haddock, soft-boiled eggs and fresh herbs – an Anglo-Indian brunch classic.
- Prep
- 15 mins
- Cook
- 30 mins
- Total
- 45 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Kedgeree
Kedgeree
Ingredients
- 400g undyed smoked haddock fillet
- 2 bay leaves
- 500ml milk, or water
- 4 eggs
- 25g butter
- 1 onion, finely chopped
- 2 tsp mild curry powder, check label for gluten
- 1 tsp ground turmeric
- 250g basmati rice, rinsed
- 1 small bunch parsley, chopped
- 1 small bunch coriander, chopped
- 1 lemon, cut into wedges
- salt and black pepper, to taste
Kitchen kit
- Large lidded pan or casserole Search Amazon for large casserole with lid
- Wide shallow pan Search Amazon for saute pan
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Method
-
Step 1: Poach the haddock
Put the haddock and bay leaves in a wide pan, cover with the milk and bring to a gentle simmer. Poach for 5–6 minutes until the fish flakes easily. Lift out the fish and measure the poaching liquid, topping up with water to 500ml.
-
Step 2: Boil the eggs
Lower the eggs into boiling water and cook for 7 minutes for jammy yolks, then cool in cold water and peel.
-
Step 3: Cook the rice
Melt the butter in a large lidded pan and soften the onion for 8 minutes. Stir in the curry powder and turmeric for 1 minute, then add the rice and stir to coat. Pour in the poaching liquid and bring to the boil. Cover tightly, turn the heat right down and cook for 12 minutes, then turn off the heat and leave covered for 5 minutes.
-
Step 4: Combine
Flake the haddock into large pieces, discarding any skin and bones. Gently fork the fish and most of the herbs through the rice and season. Top with the eggs, halved, the remaining herbs and lemon wedges.
Tips
- Undyed smoked haddock has a better flavour and avoids artificial colour.
- Serve straight away; rice should not be kept warm for long periods.
- For a gluten-free kedgeree, check your curry powder is labelled gluten-free (some contain wheat flour).
Storing & reheating
Cool quickly (within 1 hour if possible) and refrigerate. Because it contains rice, eat within 1 day and reheat only once, until steaming hot.
Variations
- Add a handful of peas with the rice for the last 3 minutes.
- Use hot-smoked salmon instead of haddock (no need to poach; flake it in at the end).
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/kedgeree/ · Checked 17 October 2026
Questions people ask
Why should I be careful with leftover rice?
Uncooked rice can contain spores of Bacillus cereus, which survive cooking and can multiply if rice is left at room temperature. Cool it quickly, keep it in the fridge and eat within 1 day.
Where does kedgeree come from?
It's a British adaptation of khichdi, an Indian rice and lentil dish, popularised in Victorian times as a breakfast dish.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: Easy kedgeree (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: Kedgeree (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Home food fact checker (safety: rice, eggs, beans, reheating) (gov.uk)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
