Smoked fish kedgeree

    35 min

    This lightly spiced Anglo-Indian rice dish is an absolute classic and makes a great one-pot lunch or supper.

    26 people made this

    Serves: 4 

    • 350g skinless smoked haddock fillet (preferably undyed)
    • 1 bay leaf
    • 3 tbsp chopped fresh parsley plus 2 stalks
    • 600ml vegetable stock, hot
    • 1 tsp olive oil
    • 15g butter
    • 300g basmati rice
    • 1/2 tsp curry powder or paste
    • 1/4 tsp garam masala
    • 1/4 tsp ground coriander
    • 150g frozen peas, thawed
    • freshly ground black pepper
    • 2 hard-boiled eggs, quartered
    • sprigs of fresh parsley

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Put the haddock in a saucepan, cutting to fit if necessary. Add the bay leaf and parsley stalks, then pour in the stock. Cover and simmer gently for 7–8 minutes, until the fish flakes easily. Remove the fish using a fish slice and set aside. Reserve the cooking liquid and bay leaf.
    2. Heat the oil and butter in the rinsed out pan until melted, then add the rice and stir until coated in the mixture. Add the spices and cook over a low heat for 2 minutes, stirring all the time.
    3. Make up the reserved cooking liquid to 600ml with boiling water, then pour this stock into the pan. Add the bay leaf, cover and simmer for 10 minutes, adding a little more boiling water if needed. Stir in the peas, cover again and continue cooking for 2–3 minutes or until the rice is tender and the liquid has been absorbed.
    4. Meanwhile, break the fish into large flakes, discarding any skin and bones. Gently stir into the hot rice with the chopped parsley, season with pepper and heat gently for about 30 seconds to ensure the dish is piping hot. Remove the bay leaf.
    5. Transfer the kedgeree to a warmed serving dish or individual plates and serve garnished with egg quarters and sprigs of parsley.


    *If you don't have garam masala or ground coriander to hand, simply use an extra 1/2 tsp of your favourite curry powder or paste.
    *Naan bread, spread with garlic butter and baked in a moderate oven for 5–6 minutes, makes a great accompaniment. Cut into strips to serve.

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    Reviews in English (2)


    Really easy to make. Superb taste. Quantities were a bit light for my 3 strapping teenage sons but everyone enjoyed it.  -  20 May 2013


    Coming back to make this again. didn't review last time, but it is excellent. Grew up eating a terrble version of kedgeree using canned tuna and evaporated milk. We thought it was terrific- and it was one of the few dishes my Mom could cook. I'm in the states, and nice smoked fish is hard to come by. I use cod cut into two inch chunks and marinate it in a little bit of hickory smoke liquid for a few hours. Works well for my purposes (though I wish I had haddock-but way too expensive). It is amazing how well it works. I usually make a curry sauce with coconut milk or canned milk, cook the rice add the peas and hard boiled eggs. I disperse the uncooked fish throughout, then put in oven to bake for about 20 mins or until heated through and the fish are cooked. So I tweak this for us. But it is an excellent jumping off point for an excellent kedgeree. But then I have never had the real deal, so how would I know? But hey, we all love this dish, so that is most important.  -  20 Jan 2018