Ultimate kedgeree

Ultimate kedgeree

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(16 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4 (for a main course, or 8 as part of a buffet)
There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot

Nutrition and extra info


  • kcal714
  • fat33g
  • saturates11g
  • carbs67g
  • sugars0g
  • fibre1g
  • protein41g
  • salt4.42g
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    For the crisp onions

    • 2 tbsp vegetable or sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 2 medium onions, halved and very thinly sliced



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

    For the kedgeree

    • 350g undyed smoked haddock
    • 175g lightly smoked salmon fillet
    • 1 dried red chilli (Angela used Kashmiri)
    • ½ pint full-fat milk



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

    • 3 tbsp vegetable or sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 1 medium onion, chopped



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

    • about 14 fresh or freeze-dried curry leaves
    • 4 cardamom pods, split
    • 1 cinnamon stick, broken into pieces
    • 280g basmati rice
    • ½ tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 50g butter



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

    • 2 eggs



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

    • handful of coriander leaves and some lime wedges, to serve


    1. For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.

    2. Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.

    3. When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.

    4. To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.

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    Comments, questions and tips

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    22nd Nov, 2019
    My favourite kedgeree recipe. Knocked off a star because 10 minutes is never long enough to cook rice in any circumstances, never mind with milk, onions and spices involved. I did 200g rice with the same amount of liquid, simmered for 15 minutes and then left it off the heat but with the lid on for at least another five. It was just about done by that point.
    Kevin Parr's picture
    Kevin Parr
    23rd Jun, 2018
    Yes rather good.This dish originated in British India as a breakfast for Colonel Frazer and his family. It was added to later by adding boiled eggs. I leave out the stick and use the powder myself.Ginger and garlic smoked haddock and shrimps in double cream and spices was Frazer take on his dish and that is the way i cook this dish too with five Kashmiri chili too. Frazer is the man who also invented Zalfrazi the spicy curry dish
    15th May, 2017
    Fantastic flavours and relatively straightforward to make, but had to pick out all the bits of cinnamon stick before and whilst eating the dish. Did I miss something or should it really have been added as the recipe says? Would be better surely to add the whole stick to the milk whilst poaching the fish, then remove it before mixing all the ingredients together.
    5th Oct, 2014
    We halved the ingredients and had it for brunch between two. STUFFED!! Really delicious recipe. Will definitely do again. It did seem to take forever, but definitely worth it.
    8th Aug, 2014
    Gorgeous! Used smoked haddock and cod loin as I found both heavily discounted on the supermarket 'reduced' shelves. Brilliant result - absolutely delicious.
    glengracie's picture
    20th Jul, 2014
    Love Love this dish!! I use king prawns & smoked haddock + everything else in the recipe & it is well worth the effort The results are delicious Everybody so far has asked for the recipe
    19th Feb, 2014
    Really tasty. I halved the quantities for 2 people. I omitted the fried onions, used semi skimmed milk, and used a small amount of flora rather than butter to make it a bit healthier (and didn't use 3tbsp oil to fry off the onions!). Really really tasty and will definitely be making this again. Since I was only making it for 2 I just used the smoked salmon fillet without any white fish. Will experiment with flavourings next time I make it but it really was very tasty (if mild) just as per recipe spicing.
    11th Jun, 2013
    I love kedgeree and this is now my favourite. I only had a little bit of leftover smoked salmon, and forgot to add the butter at the end but it was still yum. I too thought the onion faff was worth it! I soaked the rice in cold water for 30 mins beforehand, I think it does make a difference.
    7th Feb, 2012
    I love this and so do my two boys aged 11 and 13. The crispy onions are worth it, trust me!
    20th Jan, 2012
    Superb! Suggested modifications - bay leaves in poaching milk. Also gently fry some crushed garlic (I used 3 cloves), a thumb of grated ginger and a tbsp mild curry powder (kedgeree with no curry powder; perish the thought) in the butter for a min or so before adding to the rice/fish at the end.


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