Kedgeree with poached egg

Kedgeree with poached egg

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(12 ratings)


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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level



Serves 4

This curried fish and rice dish is suitable for brunch, breakfast or a main course at dinnertime. Replace traditional boiled eggs with poached

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

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  • 300g long grain rice
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 390g pack fish pie mix, defrosted if frozen
  • 1 heaped tbsp mild or medium curry powder
  • juice 1 lemon
  • ¼ small pack parsley, chopped
  • 4 eggs

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  1. Cook the rice following pack instructions, then drain and set aside. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 mins. Toss the fish pieces with the curry powder and remaining oil. Add to the pan. Cook for another 5 mins, stirring carefully and turning the fish.
  2. Add the rice to the pan and turn up the heat, then stir well (the fish will break up a little). Cook for 1-2 mins, then stir in the lemon and parsley. Turn the heat down as low as it will go, and put on a lid.
  3. Bring a pan of water to the boil, turn down the heat and poach the eggs. Season the kedgeree and divide between plates, topping each with a poached egg.

Recipe from Good Food magazine, April 2014

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Frantic Flapjack's picture
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A good deep flavour. I used half cod and half smoked haddock. The portions are very generous.

hazelsk89's picture
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Made this on Sat and cooked it today (Weds). Freezes well, tastes amazing! Left out the onion. Heated it up and added some frozen whole leaf spinach to kick up the veggies. Very filling meal and will make again. Didn't have an egg myself as the dish was enough without, OH had a fried egg and loved this. A definite must!

laonie's picture
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Unlike New Zealanders, Australians tend to view smoked seafood (except salmon) with deep suspicion and wrinkled noses, so it’s almost impossible to find here and hellishly expensive if you do. I would have preferred to make this with a piece of gorgeous smoked mackerel or snapper but I had to make do with vac-packed hot smoked salmon which worked well enough. I really liked the use of a poached egg. I doubled the parley, and topped the dish with a scattering of fried garlic sourdough crumbs. Yum! .

jaywalker's picture
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Saw this today ...tried it (sans onions) ....totally delicious!!!