Classic British Kedgeree (Smoked Haddock, Rice & Eggs)
A gently spiced, buttery rice dish studded with smoky haddock and topped with halved hard-boiled eggs — proper British comfort with a hint of curry and a bright lemon finish.
Kedgeree is the cheeky Anglo-Indian breakfast-turned-dinner that Britain quietly adores: smoky fish, curried rice and hard-boiled eggs all cozying up in one pan. It’s bright, comforting and quicker than you’d think.
Make it for a lazy weekend brunch, a fuss-free supper or when you want something that feels indulgent but is mostly pantry staples. The secret to a good kedgeree is gentle poaching of the fish and folding, not stirring — you want the haddock in proud flaky lumps, not pulverised.
Ingredients
- 600 g smoked haddock fillets (skin on or off), pin bones removed
- 500 ml whole milk (for poaching)
- 200 ml water (for poaching / topping up) — You may not need all; used to top up poaching liquid for the rice if necessary
- 300 g basmati rice, rinsed until water runs clear
- 50 g unsalted butter
- 15 ml vegetable oil or light olive oil
- 1 large onion, finely chopped — about 160 g
- 10 ml mild curry powder — adjust to taste
- 1 bay leaf
- 50 ml single cream (optional, for silkiness) — can be omitted or replaced with crème fraîche
- 100 g frozen peas (optional) — adds colour and texture
- 4 large eggs — for halving and serving on top
- 30 g flat-leaf parsley, roughly chopped — about a handful
- 1 lemon — zest and wedges to serve
- salt — to taste — remember smoked haddock is salty, so add sparingly
- freshly ground black pepper — to taste
Equipment
- large frying pan or shallow saucepan with lid
- saucepan for poaching fish
- fine mesh sieve or sieve
- measuring jug
- ice bath bowl (for eggs)
Instructions
Start the eggs: place 4 large eggs in a small pan, cover with cold water, bring to a gentle boil, then simmer for 9 minutes. Immediately transfer eggs to an ice bath to stop cooking; leave to cool while you continue.
Poach the haddock: in a shallow saucepan combine 500ml whole milk, 200ml water and the bay leaf. Warm gently to a very gentle simmer (do not boil). Add the haddock fillets, skin-side down (if skin on), and poach until just opaque and flaky — about 6–8 minutes depending on thickness.
Remove the fish with a slotted spoon onto a plate to cool slightly. Strain the poaching liquid through a fine sieve into a measuring jug. You need about 600ml of liquid to cook the rice — top up with hot water or stock if necessary. Keep the liquid warm.
While the fish cools, peel and flake it into large chunks, removing any skin and bones. Be gentle — you want visible flakes, not paste.
Heat a large frying pan or shallow saucepan over medium heat with the butter and oil. Add the chopped onion and a pinch of salt and sweat until soft and translucent, about 5–6 minutes.
Stir in the curry powder and cook for 30–40 seconds until fragrant, then add the rinsed basmati rice and stir for 1–2 minutes to coat each grain in the buttery spiced onion.
Pour in the warm reserved poaching liquid (about 600ml), bring to the boil, then reduce to the gentlest simmer. Cover with a tight-fitting lid and cook undisturbed for 12 minutes (do not lift the lid).
After 12 minutes, remove the pan from the heat and leave covered for 5 minutes to steam (this finishes the rice). Meanwhile, peel the cooled eggs and cut in half lengthways.
Fluff the rice with a fork. Fold in the flaked haddock, peas (if using), single cream, lemon zest, most of the chopped parsley and a knob of butter. Gently heat on low for 2 minutes just to warm everything through — do not stir aggressively to avoid breaking the fish flakes.
Transfer to a warmed serving dish. Arrange halved eggs on top, sprinkle with the remaining parsley, crack over some black pepper and serve with lemon wedges.
Tips
- Poach the haddock gently — a rolling boil will overcook it and make the texture mealy. Aim for a barely audible simmer.
- Use the poaching liquid to cook the rice for the best smoky fish flavour. Measure and top up to about 600ml with hot water or stock if you don’t have enough.
- Flake the fish by hand and fold it in at the end to keep big, attractive flakes rather than mushy threads.
- Make ahead: you can poach the fish and cook the rice a few hours ahead; keep separate and combine gently over low heat just before serving.
- To reheat, warm gently on the hob with a splash of milk or stock to stop the rice drying out — avoid the microwave if you want to keep the fish texture intact.
Substitutions
smoked haddock → smoked cod or smoked pollock in the same weight (600g)
Stays closebasmati rice → long-grain rice (same weight) — cook time may vary slightly
Stays closesingle cream → crème fraîche or omit entirely for a lighter dish
Stays closemild curry powder → 1/2 tsp turmeric + 1/2 tsp sweet paprika if you don’t have curry powder (colour stays but flavour is slightly different)
Noticeably different
Nutrition
Per serving · estimated
- 715
- Calories
- 50 g
- Protein
- 62 g
- Carbs
- 26 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 1500 mg
- Sodium
FAQ
Can I use fresh (unsmoked) fish instead of smoked haddock?
Yes, but the dish will lose its signature smoky note. If using fresh white fish, poach it with a little smoked paprika or a strip of smoked fish/seaweed in the poaching liquid to add smokiness.
Can I make kedgeree ahead of time?
You can poach the fish and cook the rice ahead, store separately in the fridge for up to 24 hours, then gently fold and warm together before serving. Add eggs and parsley just before serving.
Is kedgeree suitable for a gluten-free diet?
Yes — as written this recipe contains no gluten. Always check the curry powder and smoked fish labels for any added gluten-containing ingredients.
How can I make it less salty?
Use unsalted butter, omit any added salt until the end and taste — smoked haddock can be quite salty, so you may not need any extra at all.
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