Loading Search Bar...
30 mins
Kedgeree Recipe


Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Kedgeree is the celebrated combination of fish, rice and egg that actually works for me at any time of day! It is widely believed that the dish was brought to Britain by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. The best of British meets Indian spice, this old colonial breakfast dish is great any time of day.

There are a million versions of kedgeree, but I reckon this is the simplest and the easiest of the lot.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Kedgeree

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
12 oz
smoked haddock fillets
3 fl oz
2 oz
4½ oz
long grain rice
1 tablespoon
freshly chopped parsley
salt and pepper


How to Cook Kedgeree

  1. Place the haddock in frying pan with the milk and half the butter, bring almost to the boil then turn down the heat and poach for 10 minutes (with the milk just under simmering point). Meanwhile, cook the rice in plenty of boiling salted water for about 15 minutes until it is tender, then rinse in boiling water and drain. Boil the eggs for 7-8 minutes to hard boil them.
  2. Remove the skin and any bones from the haddock and flake it gently into pieces. Shell the eggs and chop them in small pieces. Melt the remaining butter in a large pan and stir in the fish, rice and chopped eggs. Heat gently for 5 minutes stirring regularly. Check for seasoning then transfer to a warmed serving dish and garnish with chopped parsley.

The original recipe for Kedgeree was flavoured with curry which you can add if you want to remain faithful to the original recipe. Just add a tablespoon of curry powder to the water when you cook the rice.
Print Kitchen-Friendly View

Reviews of Kedgeree

Rating 4 out of 5 - Many cooks will make this recipe again March 05 2015
This is a truly stunning dish that is now in the regular rotation since it's become a family favorite! I indulge in extra spices - a couple of teaspoons of curry powder and lots of lime zest in the poaching water. I also add some frozen peas at the end which my kids like. The flavors blend really nicely.
(8 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again November 22 2014
This really is as easy and tasty as it looks. I added a handful of peas to ours (and chucked in a few left over prawns). Itworked really well - and there were no left-overs!
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again July 30 2014
I love kedgeree and this is now my favourite. I only had some leftover smoked salmon but it was still yum. I soaked the rice in cold water for 30 mins beforehand to get rid of the starch. I think it does make a difference.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

131 Recipes We're Loving
131 Recipes We're Loving

These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.

26 Stupidly Simple Salads
26 Stupidly Simple Salads

Salads don't have to be plain and boring. Salads can be exciting and filling and simple to prepare. Take a look at some of the ones here.

65 Piles of Pasta, Rice & Noodles
65 Piles of Pasta, Rice & Noodles

Pasta, Rice and Noodles don't have to be plain and ordinary. In fact there are many complex dishes using these versatile ingredients.

Other Fish & Seafood Recipes

Monkfish Medallions à  l'Orange
Monkfish Medallions à  l'Orange

Monkfish is a firm fish, once called "the poor man's lobster" because its texture, when cooked properly, is really similar to lobster.

Salmon with Lemon Stir Fry
Salmon with Lemon Stir Fry

A quick and easy stir fry using fresh salmon matched with citrus peel. So simple yet so tasty.

Julie's Salmon & Prawn with Lime
Julie's Salmon & Prawn with Lime

Julie's Salmon & Prawn with Lime is dedicated to Terry and Julie, our neighbours on The Isle of Man, who served us the most stunning starter ever.


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.