Kedgeree in a deep saucepan with wooden spoon


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(43 ratings)

Prep: 10 mins Cook: 35 mins Plus chilling

More effort

Serves 4

A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours

Nutrition and extra info

Nutrition: per serving

  • kcal506
  • fat14g
  • saturates3g
  • carbs71g
  • sugars3g
  • fibre2g
  • protein28g
  • salt1.71g


  • 300g undyed smoked haddock fillet, skin on
  • 2 bay leaves
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • handful chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • handful chopped coriander

For the rice

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 300g easy-cook long grain rice, rinsed under running water


  1. For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.

  2. Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.

  3. Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.

  4. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

  5. Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.

  6. Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

  7. Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

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Comments, questions and tips

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Moira Hodge
14th Mar, 2019
This recipe worked really well for me, and the rice cooked perfectly using the method described...I was sceptical! Lots of people had commented that the dish was bland, so I added a stock cube and seasoned the rice during cooking and that helped the flavour. I also poached the fish in water instead of milk.
22nd Apr, 2017
It was probably partly my fault for following the recipe to the letter despite having basmati vs easy cool rice. I had overcooked dry tasteless dish. It was a disaster. Basically go elsewhere fir your kedgeree recipe.
20th Jul, 2016
I enjoyed this kedgeree but I've definitely had better (in restaurants, not made myself). I found it a little dry and not enough flavour. I did add peas, and some spinach at the end of cooking wilted through. Didn't Have parsley or coriander so maybe that's where the flavour was lacking?
14th Jan, 2015
When I serve kedgeree, I make a nice curried mango sauce to accompany it - a spoon or splodge of the sauce on the side is the perfect accompaniment to the mild spicing of the kedgeree itself. Just soften onions and garlic in a little butter, add curry powder or paste (I use Patak's Madras paste), plus the diced flesh of a mango or 2, juice of a couple oranges, a small handful of sultanas and some creamed coconut (sorry, I don't measure anything). Cook for 10-15 minutes and then blitz or sieve to a smooth sauce. Really goes nicely with the kedgeree.
14th Jul, 2014
Just tried this - must say it was very disappointing! Very very bland. Looked fine and I followed the recipe to the letter. Just threw most of it out and it wasn't cheap. Won't be trying it again. Felt it needed some more flavour - possibly sultanas? First let down using this site.
7th Nov, 2013
Love Kedgeree, but this recipe need's tweeking. I didn't use milk to cook the fish because it's a waste, i just used water and seasoned the fish with salt and pepper. Also adding a bit of water when you've added the spices, is ideal so it can coat all the rice.
26th May, 2013
To be honest a little dry for my taste. Maybe next time I'll save the milk (seems like an awful waste!) and make a white or cheese sauce.
5th Apr, 2013
Peas! what about the peas, how can you have kedgeree without them? I would also recommend you cook the fish in water, then you can strain it through a sieve afterwards and use it to cook/flavour the rice, I would say that it tastes just as good and saves a wee bit of money.
Flumpthecamper's picture
26th Jan, 2013
Made this tonight, slightly different to my normal recipe (and better) All loved it. I served it with a dollop of creme fraiche and mango chutney, wasn't sure this would work but it complimented it nicely.
8th Jan, 2013
Just made this for dinner... I usually can't get my son to eat anything like this and, because he hates onions, I omitted them... We all loved it! I only used 1tsp curry powder because I didn't want to overpower the fish flavour and used Basmati rice... Delicious!


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2nd Mar, 2016
I make kedgeree fairly regularly but this is a bit different. Sounds good but I like to add sweetcorn for texture and I also add butter at the end to moisten. I always use basmati rice and steam the fish between two plates in the microwave so this means the bay leaves will not be used. Will be giving it a try particularity as I am into the health benefits of turmeric.
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