Find heaps of deliciously easy kedgeree recipes for a quick lunch or supper. We have tasty recipes for haddock kedgeree, mackerel kedgeree and loads more.

    18 recipes



    Dish type


    7 reviews

    As a new cook at the age of 72 my first attempt at kedgeree would have been better described as "Smoked Haddock Biriani". After much experimentation I evolved my own special version of which my numerous descendants approve.

    Recipe by: ColinD

    8 reviews

    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.

    Recipe by: Norma MacMillan

    5 reviews

    Simple version of the Scottish/raj dish kedgeree using tinned fish for convenience. Ideal for brunch.

    Recipe by: BUTTERCUP8

    2 reviews

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

    Recipe by: Maggie Pannell

    1 review

    Traditionally served for breakfast, kedgeree – a dish dating back to the Raj – is ideal for brunch or a light supper. This recipe uses brown rice and yoghurt, for extra health benefits.

    Recipe by: Chrissie Lloyd

    No reviews

    This is a recipe I've made up to fit in with the Slimming World eating plan and a real family favourite. It comes within a £5 budget to feed a family of 4. Works out to 1 syn per portion on Slimming World.

    Recipe by: KerryFarr

    No reviews

    An exceptionally easy kedgeree recipe that is great for midweek. Even easier and quicker if you use leftover rice. Use mackerel as suggested, or smoked haddock works too!

    Recipe by: ButtercupBento

    24 reviews

    A delicious traditional breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri. My family also loves this with tomato ketchup!!

    Recipe by: Helen

    No reviews

    Smoked trout takes the place of the more traditional smoked haddock in this fragrant rice dish from the Raj, which was originally served for breakfast. This version makes the perfect quick supper, with poppadoms and mango chutney on the side, plus a tomato and cucumber salad.

    Recipe by: Norma MacMillan

    No reviews

    A classic Anglo-Indian dish from the days of the Raj. Perfect for brunch or a quick, light supper. Traditionally, it would be made with basmati rice but I find it can be a little dry. Use risotto rice instead for a richer, creamier version.

    Recipe by: lewisslayden

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