With gentle spices to tempt the palate, tender fish and soft eggs, this protein-rich kedgeree is nourishing and satisfying without feeling overwhelming.
  • Prep time:
    10 minutes
  • Cooking time:
    30 minutes
  • Serves:


  1. Place the haddock in a large frying pan, skin-side up. Pour over 500ml water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
  2. Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.
  3. While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for 8 minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside.
  4. Cook the peas, if using, in a small pan of boiling water and drain.
  5. Melt the butter with the oil in a large pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally.
  6. Add the curry powder and cook for another 3 minutes, stirring constantly.
  7. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
  8. Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1-2 minutes.
  9. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
  10. If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.


475g undyed smoked haddock fillet, cut in half

2 bay leaves

200g basmati rice, rinsed in cold water and drained

4 free range eggs

100g frozen peas (optional)

40g butter

1 tbsp sunflower oil

1 onion, finely chopped

1 heaped tbsp medium curry powder

3 tbsp double cream

3 tbsp chopped fresh parsley

freshly ground black pepper

½ lemon, juiced

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