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Kedgeree recipe

680 ratings

Whether for brunch, lunch or a comforting dinner, this classic kedgeree is a versatile recipe worth mastering. Grab a fork and dig into the spicy curried rice, tender flaked haddock and golden soft-boiled eggs. See method

Serves 4
15 mins to prepare and 25 mins to cook
461 calories / serving

Ingredients

150ml milk
400g smoked haddock fillets
1 tbsp olive oil
1 onion, finely chopped
2cm piece ginger, peeled and grated
1 garlic clove, crushed
½ tsp ground coriander
½ tsp ground turmeric
1 tbsp medium curry powder
250g long grain rice
1 vegetable stock pot, made up to 350ml
4 eggs
2 tbsp roughly chopped fresh parsley

Budget swap: Use 1 tsp extra curry powder instead of buying coriander and turmeric

Each serving contains

Energy
1950kj
461kcal 23%
Fat
12g 17%
Saturates
3g 14%
Sugars
6g 6%
Salt
2.8g 46%

of the reference intake
Carbohydrate 61.3g Protein 32.6g Fibre 1.8g

Method

Place the milk and 100ml of water into a wide saucepan on a low heat. Add the fish, skin-side down, and simmer for 5 mins until just cooked through. Remove the pan from the heat and set aside.
Heat the olive oil in a shallow casserole dish over a medium heat. Add the onion, ginger, garlic, coriander, turmeric and curry powder and cook for 5 mins, stirring frequently, until the onion starts to soften.
Add the rice and stir to coat in the spices. Add the stock and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for 12 mins.
Meanwhile, bring a small saucepan of water to the boil. Add the eggs and simmer for 8 mins. Drain the eggs and rinse under cold water. Peel, then quarter and set aside.
Remove the haddock from the milk, reserving the poaching liquid. Remove the skin and flake the flesh.
After the rice has had 12 mins, remove the lid and add the reserved poaching liquid. Replace the lid and cook for another 5-6 mins until the rice is tender.
Remove from the heat and stir through the haddock, eggs and most of the parsley. Sprinkle over the remaining parsley to serve.