The BBC Good Food logo
Keep-it-simple kedgeree served on two plates

Easy kedgeree

A star rating of 3.6 out of 5.11 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories

Nutrition: Per serving
low inkcal405
low infat2g


  • 2 tbsp curry powder of your choice (we used madras)
  • 300g basmati rice
  • 600ml chicken stock
  • 400g skinless smoked haddock
  • 100g frozen peas


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

  • STEP 2

    Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

Recipe tip

Adding extras
If you have some coriander, roughly chop it and scatter over the finished dish. Eggs aren’t essential, but if you’re having this for brunch, poach eggs in simmering water for 2-3 mins and serve over the kedgeree. Or, boil eggs for 7 mins, then peel and halve before use them to top the kedgeree.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.11 ratings

Sponsored content