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Haddock and prawn kedgeree recipe

Haddock and prawn kedgeree recipe

30 ratings

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  • Serves 2
  • 5 mins to prepare and 30 mins to cook
  • 522 calories / serving
  • Healthy


  • 2 free-range eggs
  • 100g onion
  • 100g red pepper
  • 100g mushrooms
  • 1 tsp sunflower oil
  • 150g basmati rice
  • 1 tbsp curry powder
  • 100g smoked haddock
  • 100g cooked prawns
  • 10g parsley
  • 1 tbsp natural bio yogurt
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    3g 13%
  • Sugars

    7g 7%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 65.5g Protein 38.3g Fibre 3.5g


  1. Boil the eggs for 5 minutes and set aside. Meanwhile, finely chop the onion and red pepper, and thinly slice the mushrooms. Heat the oil in a frying pan over a low heat. Add the chopped vegetables and cook until they are softened.
  2. Rinse the rice with cold water, then add to the frying pan with the curry powder. Pour in 300 ml boiling water. Stir well, cover and simmer on a low heat for 15 minutes.
  3. Meanwhile, simmer the haddock in a saucepan of water for 5 minutes. Drain, remove the skin and bones and flake the fish.
  4. Shell and chop one egg and mix into the rice, along with the haddock, prawns, parsley and yogurt. Serve and garnish with the reserved egg, chopped into pieces.

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