Kedgeree — a classic Anglo-Indian brunch of curried rice with flaked smoked haddock, soft eggs and fresh herbs. Gently spiced, comforting and satisfying.
Kedgeree is a comforting Anglo-Indian classic — flaked smoked haddock, fluffy curried rice and quartered eggs, all gently folded together with fresh herbs. Born in the days of the Raj, it makes a wonderful brunch, lunch or supper. Mildly spiced, smoky and satisfying, it's a one-pan dish that feels like a treat.
Prep 15 min
Cook 30 min
Total 45 min
Medium
- 300g Smoked Haddock
- 2 Bay Leaves
- 300ml Milk
- 4 Eggs
- Handful Parsley
- 2 tbs Vegetable Oil
- 1 chopped Onion
- 1 tsp Coriander
- 2 tsp Curry Powder
- 300g Rice
Video
Preparation
- For the rice, heat the oil in a large lidded pan, add the onion, and gently fry for 5 minutes until softened but not coloured. Add the spices, season with salt, and fry until starting to brown and smell fragrant, about 3 minutes.
- Add the rice and stir in well, then add 600ml water, stir, and bring to the boil. Reduce to a simmer, cover for 10 minutes, then take off the heat and leave to stand, covered, for 10–15 minutes more (don't lift the lid before the end).
- Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, and poach for 10 minutes until the flesh flakes. Remove from the milk, peel off the skin, and flake into thumb-sized pieces. Place the eggs in a pan, cover with water, bring to the boil, then simmer for 4½–5 minutes, plunge into cold water, peel, and quarter.
- Gently mix the fish, eggs, parsley, coriander and rice together in the pan, and serve hot, sprinkled with a few extra herbs.
Tips from the ZestyPlate Kitchen
- Bloom the spices in the oil before adding the rice so the flavour runs all the way through.
- Poach the haddock in milk for a gentle, smoky flavour, then flake it into generous pieces.
- Aim for jammy, just-set eggs — about five minutes — for the best texture.
- Fold everything together gently at the end so the rice and fish stay light and don't break up.
Frequently Asked Questions
Smoked haddock is traditional, but smoked mackerel, salmon or a mix all work. Undyed smoked haddock gives the best natural colour and flavour.
It's mildly spiced with curry powder rather than hot. Adjust the spice to taste, adding a little chilli if you like more warmth.
It's best fresh, but you can prep the components — rice, fish and eggs — ahead and gently combine and warm through to serve.
Both — traditionally a Victorian breakfast dish, it makes an equally lovely brunch, lunch or light supper.
