This Kedgeree dish is a combination of several that I have made. Absolutely delicious!

Kedgeree with boiled egg


500 g un-dyed smoked haddock fillets

170 g long grain rice

2 free range eggs

2 bay leaves

1 medium onion, finely chopped

2 heaped tablespoons curry powder

1 tsp ground coriander

1 tsp tumeric

juice of 2 limes

1 bunch of fresh coriander

small bunch of parsley


Boil the eggs for 7-8 minutes, then place in a pan of cold water

Place the fish and bay leaves in a frying pan and cover with milk. Bring to the boil, cover and simmer for about 5 minutes, until cooked through

Remove the fish from pan and leave to cool

When cool remove the skin from fish, flake and set aside.

Cook the rice for about 10 minutes and drain and rinse well in cold water and set aside

Soften the chopped onion in a frying pan with a little olive oil for about 5 minutes, then add the curry powder, coriander and turmeric

Cook for a few minutes

Add the fish and rice to the pan and heat through over a low heat

Add the eggs, most of the chopped coriander and stir gently

Place in a warm serving dish

Add the rest of the coriander and the parsley and serve.

12 Feb, 2015

6 thoughts on “Kedgeree

  1. I absolutely love Kedgeree. As you say there are loads of different recipes, but the essentials are the same.

    The combination of curry spices with smoked fish and ever so soft hard boiled eggs, work really well even though it sounds like it shouldn’t.

    I’ll give your recipe a try too.

    1. Thanks Tim. It’ll be interesting to know how you like the recipe. The nice thing about the recipe is it’s completely adaptable to suit all tastes.

      I would love to know how you get on. Happy tasting!

  2. I’ve never heard of Kedgeree. I don’t know if I would like it by looking at the recipe. I would have to try it first.

    I’m not crazy about fish recipes. I like my fish alone-broiled, with steamed vegies on the side.

    1. Thanks Lisa. Kedgeree is of Indian origin and is well known in the UK. Unfortunately fish seems to be an acquired taste and although it’s amazingly good for you, fish is something you either like or you hate.

      The lovely thing about kedgeree is that you don’t even know you’re eating fish. It’s made with herbs that disguise the fish taste. I’m sure you’d like it Lisa. It’s worth giving it a try.

      I always used to tell my children, “you won’t know unless you try and if you try, you’ll know whether you like it.” I still stick by that motto today.

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