Kedgeree recipe

17 ratings Rate
  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 499 calories / serving
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A traditional dish consisting of flaked fish, rice and herbs. Originating from colonial India, the smoky haddock, spicy rice and blend of gorgeous spices, creates a balanced dish that's so easy to make.

Place the fish in a saucepan and cover with the milk. Bring to a simmer and cook for 3 minutes, then cover and remove from the heat.

Meanwhile, heat the sunflower oil in a large frying pan and saute the onions for 5-6 minutes until softened. Add the spices (apart from the turmeric), stir well and continue to cook for a further 2 minutes then remove from the heat.

Remove the fish from the saucepan and strain the cooking milk into a jug, keeping the fish warm wrapped in aluminium foil.

Combine 350ml water with the milk to create 600ml of liquid. Stir the onions into the rice and transfer to a saucepan. Add the milk and water mixture and the turmeric, stir well, and bring to the boil.

Reduce to a simmer and cook for 10 minutes, stirring frequently, adjusting the seasoning if necessary. Remove from the heat when the rice is tender and stir in the butter. Add the fish back and spoon into serving bowls. Garnish with the chopped parsley and serve.

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  • Ingredients

  • 200g skinless smoked haddock, cut into chunks
  • 50g smoked salmon trimmings/slices
  • 250ml milk
  • 1 medium onion, finely chopped
  • 25ml sunflower oil
  • 280g basmati rice, rinsed in several changes of cold water then drained
  • 50g butter
  • 1/2tsp turmeric
  • 1tsp ground cumin
  • 1/2tsp ground coriander
  • 1tsp mild curry powder
  • 1tbsp parsley leaves, finely chopped
  • salt
  • pepper
  • Energy 2100kj 499kcal 25%
  • Fat 19g 28%
  • Saturates 8g 39%
  • Sugars 5g 6%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 64.9g Protein 21.4g Fibre 2.2g


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