Recipe: How to Make Kedgeree

Recipe: How to Make Kedgeree

For those who haven’t heard of Kedgeree, it’s basically a curried rice dish with a seafood twist. It can be eaten for breakfast or dinner, hot or cold. Very flexible and very delicious. My mum used to make it and I was thrilled to see a healthier version of it in Slimming Worlds latest magazine. I’ve already cooked it twice since and me and the bf have gobbled the entire thing up both times.


Serves 4
Ready in about 25 mins


Penguin cookie jar to watch over the ingredients: Optional.
  • 400g boneless, undyed smoked haddock fillets
  • Frylight
  • 1 onion, finely chopped
  • 2 courgettes, halved lengthways and sliced
  • 300g easy-cook long grain rice
  • 1tsp hot curry powder (I use mild as I can’t handle anything hot! And I use a more than 1tsp – otherwise it doesn’t seem enough. Use your own nose for your personal preference)
  • ¼ tsp turmeric (again I always use a lot more of this than just ¼ turmeric. Your nose is your friend)
  • 4 large eggs
  • 200g cherry tomatoes, halved
  • A bunch of spring onions, finely sliced
  • A handful of fresh coriander roughly chopped, reserving a few whole leaves to garnish (I cheat and just use dry coriander from my spice rack)
  • Salt and pepper


Pour 750ml water into a shallow pan (yeah I didn’t use one of those) and add the haddock skin-side up. Bring to a simmer and poach for 8-10 minutes or until the fish is just cooked and flakes easily. Transfer to a plate using a slotted spoon and reserve the cooking water. 



Place a large frying pan (I use a wok – makes things easier later) sprayed with Frylight over a medium heat. Add the onion and courgettes and stir-fry for 6-8 minutes until soft and golden.


Add the dry rice, sprinkle the curry powder and turmeric then cook for 30 seconds stirring well. Pour over the reserved water, bring to a simmer and cook for 8-10 minutes, stirring occasionally until the rice is just tender and all the liquid has been absorbed.



I use a lot more curry powder and turmeric then the recipe states



Meanwhile, hard boil the eggs for 9 minutes, then drain and put on the side to cool. Don’t try and peel them straight away. That hurts. 


Strip off the haddock skin and discard and break the fish into large chunks. No cheekily eating any of the chunks – I’m looking at you!


Place a large frying pan sprayed with Frylight over a medium heat. Add the flaked fish, cherry tomatoes and spring onions and stir-fry for 2 minutes. 


Then stir into the rice mixture with the coriander, season and toss well.


Meanwhile, peel and quarter the eggs. Scatter them over the rice with the reserved coriander leaves and serve.



Have you ever tried Kedgeree?

1 Comment

  • […] 500 miles I’m literally a nutter for taking on a 60 mile walking challenge for charity.  Recipe: Kedgeree Curried rice, smoked haddock and egg – the key ingredients to stink out any room…but […]


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