Smoked haddock kedgeree

    50 min

    Kedgeree, a traditional Anglo-Indian dish of rice and smoked fish, is perfect for brunch, lunch or a light supper. It is also tasty cool as a salad. Serve with seeded wholegrain bread or warm naan bread.

    72 people made this

    Serves: 4 

    • 280 g (10 oz) skinless smoked haddock fillet
    • 1 bay leaf
    • 1 sprig of fresh thyme
    • 2 tsp extra virgin olive oil
    • 300 g (10½ oz) basmati rice
    • 1 onion, finely chopped
    • ¼ tsp garam masala
    • ¼ tsp ground coriander
    • ½ tsp curry powder
    • 225 g (8 oz) shelled fresh peas or frozen peas
    • 4 tomatoes, halved
    • 3 tbsp finely chopped parsley
    • 2 spring onions, finely chopped
    • 2 hard-boiled eggs, quartered
    • salt and pepper
    • sprigs of parsley to garnish

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Put the haddock in a saucepan, cutting into pieces to fit, if necessary. Cover with boiling water and add the bay leaf and thyme. Cook the fish, covered, over a low heat for 8–10 minutes or until it will flake easily (the water should just simmer). Remove the fish using a fish slice and set aside. Reserve the cooking liquid.
    2. Heat the oil in a large saucepan over a moderate heat. Add the rice and stir to coat thoroughly, then cook, stirring frequently, for 2 minutes. Add the onion, garam masala, coriander and curry powder, and continue cooking for 2–3 minutes, stirring, until the onion starts to soften. Add 600 ml (1 pint) of the reserved cooking liquid together with the bay leaf and thyme. Reduce the heat to moderately low, cover and simmer for 12 minutes. Add the peas, cover again and continue cooking for 10–12 minutes or until the rice is tender.
    3. Meanwhile, preheat the grill to high. Place the tomatoes, cut side up, on a baking sheet and grill for 2–3 minutes or until lightly coloured and heated through.
    4. Flake the fish and gently fold it into the rice with the parsley and spring onions. Season with salt and pepper to taste and transfer to a warm serving dish. Add the egg quarters, garnish with parsley sprigs and serve with the grilled tomatoes.

    Some more ideas

    Peas, like other legumes such as lentils, soya beans and chickpeas, are a good source of protein. Peas are also rich in fibre, some of which is in the soluble form which can help to regulate blood sugar and cholesterol levels in our bodies. * Eggs provide high-quality protein as well as zinc, vitamins A, D and E and B vitamins. Although eggs contain cholesterol, the health risks of eating eggs have often been exaggerated. Normally, dietary cholesterol has little effect on blood cholesterol levels. It is the intake of saturated fat that affects blood cholesterol.

    Plus points

    For a fruity flavour, stir 55 g (2 oz) raisins or sultanas into the rice with the fish. * Use brown basmati rice instead of white and cook for about 20 minutes before adding the peas. * Add 100 g (3½ oz) sautéed sliced mushrooms with the flaked fish. * Make a mixed seafood kedgeree. Use 150 g (5½ oz) smoked haddock and add 170 g (6 oz) cooked mussels or oysters. If using freshly cooked mussels, about 450 g (1 lb) in the shell, use the mussel cooking juices as part of the liquid to cook the rice. Canned and drained mussels or oysters can also be added. Another idea is to use 140 g (5 oz) each smoked haddock and poached or steamed skinless fresh haddock or cod fillet. * Omit the grilled tomatoes and serve the kedgeree with a salad made from diced cucumber and halved cherry tomatoes.

    Each serving provides

    B1, B6, B12, niacin * A, C, iron, selenium * E, folate, calcium, potassium, zinc

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    Reviews in English (8)


    I dont know who has rated this recipe more than 1star...... As stated the qty's are soooo wrong. By following this recipe you will be left with a bland rice dish, feel you have wasted good fish that you went out and brought, your guests will think you cant even follow a recipe and a waste of food!!! I just hope the person who put this on will follow the recipe step by step......and eventually throw there 50mins of hard work in the bin likw I did.....  -  27 Jun 2012


    The quantities are all wrong. It needs less rice, proportionately more oil and fish stock and much more spices.  -  13 Jul 2011


    Tasty but not very spicy: I want to make this again but next time I will double up on all the spices - at least! Possibly even triple them.  -  10 Feb 2012