Kedgeree is one of the most famous examples of Anglo-Indian cuisine. Originally inspired by the Indian dish khichuαΉΔ« (a mix of rice and lentils), it was adapted by British colonials who added smoked fish and hard-boiled eggs, eventually bringing it back to Victorian England where it became a breakfast sensation.
The Flavor Profile
A perfect Kedgeree is a delicate balance of:
Fragrant Spice: Mild curry powder or turmeric provides warmth and a golden hue.
Smoky Saltiness: Flaky undyed smoked haddock is the traditional choice.
Richness: Finished with butter, cream, and perfectly set eggs.
Freshness: Brightened with lemon juice and a generous handful of flat-leaf parsley.
Ingredients
The Base
Smoked Haddock: 400g - 500g (Preferably undyed for a natural look).
Basmati Rice: 250g (Rinsed until the water runs clear).
Eggs: 3 or 4 large eggs.
Milk: 300ml (For poaching the fish).
The Aromatics
Butter: 50g (Unsalted is best).
Onion: 1 medium, finely chopped.
Garlic: 1 clove, minced.
Ginger: 1 tsp, freshly grated.
Curry Powder: 1–2 tbsp (Mild or medium, depending on preference).
Cardamom Pods: 3 (Crushed).
Bay Leaf: 1.
The Finish
Fresh Parsley: Large handful, chopped.
Lemon: 1, cut into wedges.
Cream or Yogurt (Optional): 2 tbsp for extra moisture.
Instructions
1. Poach the Fish
Place the smoked haddock in a wide pan and cover with the milk. Add the bay leaf and a few peppercorns. Bring to a gentle simmer and cook for about 5–8 minutes until the fish is opaque and flakes easily.
Note: Remove the fish, strain the milk, and save the milk to use as part of the rice cooking liquid for extra depth.
2. Boil the Eggs
Place eggs in boiling water for 7–8 minutes (for a slightly jammy yolk) or 10 minutes for hard-boiled. Immediately plunge into ice water, peel, and quarter.
3. SautΓ© the Aromatics
In a large, deep pan or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft and translucent (about 6 minutes). Stir in the garlic, ginger, cardamom pods, and curry powder. Cook for 2 minutes until the spices are fragrant.
4. Cook the Rice
Add the rinsed rice to the pan and stir to coat it in the spiced butter. Measure the poaching milk and add enough water (or light chicken/fish stock) to reach the required volume for your rice (usually 1.5 to 2 parts liquid to 1 part rice). Pour into the pan, bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 10–12 minutes.
5. Flake and Fold
Once the rice is cooked and the liquid is absorbed, turn off the heat. Flake the smoked haddock into large chunks, discarding any skin or bones. Gently fold the fish into the rice along with the chopped parsley and a squeeze of lemon. If the dish feels dry, fold in a tablespoon of butter or cream.
6. Serving
Pile the rice onto a warmed platter. Top with the quartered eggs and an extra sprinkling of parsley. Serve with extra lemon wedges on the side.
Tips for Success
Don't Over-stir: Treat the rice gently to keep the grains separate and the fish in large, succulent flakes rather than a mash.
Undyed Haddock: Natural smoked haddock has a much cleaner, more sophisticated flavor than the bright yellow dyed variety.
The "Moisture" Secret: Traditionally, Kedgeree should be moist but not wet. If you are reheating it, add a splash of milk to prevent it from becoming parched.
Reviewed by EL KATIBI MARIA
on
January 16, 2026
Rating:
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