Pescatarian kedgeree
Smoky kedgeree with flaked smoked haddock, spiced basmati rice, parsley and soft-boiled eggs — bright lemon and a proper British breakfast.
Kedgeree is the smug uncle of brunch dishes — smoky, spiced rice with flaky fish and soft eggs. This pescatarian version keeps it classic: smoked haddock, fragrant basmati and a hit of lemon.
Make it for a lazy weekend breakfast, a posh brunch or a leftover-friendly supper: it reheats brilliantly and tastes even better the next day.
Ingredients
- 360 g smoked haddock
- 350 ml milk — for poaching the haddock and used to cook the rice
- 280 g basmati rice — rinsed until water runs clear
- 150 ml water — added to poaching milk to cook the rice
- 35 g unsalted butter — split between rice and finishing
- 15 ml vegetable oil
- 150 g brown onion — about 1 medium, thinly sliced
- 2 garlic cloves — finely sliced or crushed
- 15 ml curry powder — mild or medium, see substitutions
- 5 ml turmeric
- 100 g frozen peas — no need to defrost
- 1 lemon — zest and juice, plus wedges to serve
- 15 g fresh parsley — roughly chopped
- 4 large eggs
- 1 bay leaf
- sea salt — to taste
- black pepper — to taste
Equipment
- measuring jug
- sieve
- large saucepan with lid
- slotted spoon
Instructions
Rinse the basmati rice under cold running water until it runs clear, then drain well.
Put the milk, bay leaf and a pinch of sea salt and black pepper in a medium saucepan and warm gently until just below simmering. Add the smoked haddock, reduce heat to a gentle poach and cook for 8 minutes until the fish is just opaque. Do not let the milk boil.
Remove the haddock to a plate and leave to cool for 10 minutes so it firms up and is easy to flake.
With the haddock removed, measure the remaining poaching liquid in the pan and add 150 ml water. Return to a simmer, stir in the drained rice, 20 g unsalted butter, half the curry powder and half the turmeric, cover and cook gently for 12 minutes until the liquid is absorbed and the rice is tender.
Remove the pan from the heat and leave the rice, covered, to steam and rest for 10 minutes.
While the rice cooks, place the eggs in a small saucepan, cover with cold water, bring to the boil then simmer for 8 minutes for a set white and slightly soft yolk. Remove and refresh in cold water.
Leave the eggs in cold water to cool for 5 minutes, then peel and set aside.
Meanwhile heat the vegetable oil and remaining 15 g unsalted butter in a frying pan. Add the sliced brown onion and cook over medium–low heat for 8–10 minutes until soft and golden. Add the garlic, the remaining curry powder and turmeric and fry for a further 1 minute to bloom the spices.
Flake the cooled smoked haddock into large chunks, checking carefully for any bones, and add to the pan with the onions to warm through for 2 minutes.
Gently fold the rested rice and frozen peas into the pan with the haddock and onions. Add the chopped fresh parsley, the remaining unsalted butter, the zest and juice of half the lemon, then warm through for 3 minutes. Taste and season with sea salt and black pepper.
Quarter or halve the peeled eggs and either fold them into the kedgeree or arrange on top. Serve immediately with lemon wedges and a final scatter of parsley.
Tips
- Do not boil the milk when poaching the haddock — a rolling boil makes the fish tough and the milk can split.
- Rinsing the rice until the water runs clear and resting it covered after cooking keeps the grains separate.
- Flake the haddock into large pieces and handle gently so it doesn’t turn to mush in the rice.
- If using very salty smoked haddock, reduce added salt until you’ve tasted at the end.
- Make ahead: cook the components separately, then gently rewarm and fold together just before serving.
Substitutions
smoked haddock → smoked mackerel, flaked and boned (use a bit less oil as mackerel is oilier)
Noticeably differentbasmati rice → long-grain brown rice, cooked according to packet instructions (longer cooking time and nuttier texture)
Noticeably differentunsalted butter → olive oil or ghee (ghee keeps the nutty, buttery flavour)
Stays closecurry powder → ½ tsp garam masala + ½ tsp ground cumin (milder, warmer spice profile)
Stays close
Nutrition
Per serving · estimated
- 595
- Calories
- 36 g
- Protein
- 67 g
- Carbs
- 20 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I use fresh (unsmoked) fish?
Yes, but you’ll miss the smoky note. If using fresh white fish, poach gently and add a teaspoon of smoked paprika or a few drops of liquid smoke to the rice for a similar flavour.
How can I reduce the saltiness?
Rinse the smoked haddock briefly before poaching and taste the dish before adding extra salt. Using lower-salt milk or adding a little extra rice also helps balance it.
Can I make kedgeree ahead?
Yes — keep the rice and fish separate, then gently warm and fold together. Eggs are best added just before serving to retain their texture.
Is kedgeree suitable for breakfast and dinner?
Absolutely. It’s traditionally a breakfast/brunch dish but makes a comforting supper, especially with a crisp green salad or steamed greens.
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