Quick curried kedgeree

Quick curried kedgeree

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(15 ratings)

Cook: 35 mins


Serves 4
Makes a great weekend brunch or supper

Nutrition and extra info

  • Healthy


  • kcal523
  • fat11g
  • saturates3g
  • carbs82g
  • sugars0g
  • fibre2g
  • protein30g
  • salt3.53g
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  • 1 bunch of salad or spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • a knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp curry powder
  • 400g basmati rice
  • 4 eggs



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

  • 225g pack smoked salmon trimmings
  • 700ml hot chicken or vegetable stock


  1. Cook the rice: Cut the green tops off the onions and roughly chop them, then roughly chop the white parts. Melt the butter in a large saucepan over a medium heat and tip in the white onions and the curry powder. Cook for a few minutes until the onions soften, then tip in the rice and stir to coat in the butter. Pour in the hot stock and bring to the boil. Stir once and boil for 5 minutes, then cover the pan with its lid and continue cooking the rice on the lowest possible heat for 15 minutes.

  2. Boil the eggs: While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs and simmer for 8-9 minutes until softly boiled. Move the pan to the sink and tip off the hot water, then fill the pan with cold water from the tap. Take out the eggs, then shell and roughly chop them.

  3. Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and fork through. Taste and add salt and pepper if needed. Put the pieces of egg on top and serve.

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Comments, questions and tips

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11th Sep, 2013
I cook my version of this recipe a lot - great for using up mackerel fillets/smoked salmon. First I fry ginger, onions and garlic. I omit the eggs and add sliced carrots, broccoli, peppers for a more substantial dish. Also, I add garam masala and fresh coriander/parsley. On the side I serve yoghurt mixed with shredded cucumber and lemon juice. When I've run out of rice, I even used bulgar wheat, which actually tastes less stodgy. I find it cooks better in a frying pan with a dinner plate on top.
brocks's picture
26th May, 2016
Doesn't sound much like the original recipe!
4th Mar, 2019
I was offering help to any first-time maker of kedgeree, based on my experience of cooking several versions of this dish. It was just my way of posting tips to give confidence to someone to experiment with ingredients beyond the original recipe. Sorry you needed to ! it.
thecherub's picture
8th Nov, 2012
I really liked this dish, it was relatively quick and simple and cheap too! I used smoked mackerel and also added peas as others suggested. This is one to make again.
1st Sep, 2012
Forgot to say I also added peas to increase the veg content - great for adding sweetness to the smoky mackerel.
1st Sep, 2012
This was absolutely delicious. I was looking for some inspiration to use up a packet of mackerel fillets that were going out of date. Quick and easy to whip up from store cupboard ingredients (I dare say you could use an ordinary onion if you didn't have spring onions) and healthy too. This will become a regular in our house.
28th Apr, 2012
I needed more stock, and I would add more spice to increase the strength of flavour. Easy to make, I like the idea of a poached egg, may try this again.
4th Apr, 2012
Tried with smoked haddock. Found it to be very bland
3rd Jan, 2012
Really lovely. Worth noting that for a veggie alternative you can use roasted aubergine instead of fish, it has a really nice smoky flavour!
3rd Dec, 2011
I love this, I also make it with smoked haddock and a poached egg on top, and sometimes I'll mix some cream through if I want a richer kedgeree.


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