Quick kedgeree with boiled eggs

Quick kedgeree with boiled eggs recipe

64 ratings

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  • Serves 6
  • 10 mins to prepare and 18 mins to cook
  • 200 calories / serving
  • Healthy


  • 200g (7oz) long grain rice
  • 375g (12oz) smoked haddock fillets
  • 15g (½oz) butter
  • ½ onion, finely chopped
  • 2tsp mild korma curry paste
  • ½ red chilli, finely chopped (optional)
  • small handful fresh parsley, chopped
  • ½ lemon, juiced
  • 4 eggs

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    2g 10%
  • Sugars

    1g 1%
  • Salt

    0.1g 0%

of the reference intake
Carbohydrate 29.8g Protein 7g Fibre 0.5g


  1. Cook the rice in boiling salted water following packet instructions.
  2. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 2-3 minutes, until tender. Or place the fish in a covered microwave-proof dish and cook for 2-3 minutes. Drain, skin and flake the haddock, discarding any bones.
  3. Melt the butter in a saucepan. Fry the onion over a low heat until tender, then add the curry paste and chilli (if using) and cook for 1-2 minutes. Add the cooked rice and fish. Season well. Stir over a moderate heat for about 5 minutes until hot, then stir in the parsley and lemon juice.
  4. Meanwhile, boil the eggs in water for 6 minutes, drain and cool under cold running water. Shell the eggs, quarter and arrange on top of the kedgeree to serve.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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