Kedgeree Recipe – Eats Now

Name: Kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 150 g long grain rice, cooked for 12 minutes, drained and kept warm; 125 ml milk; 450 g boneless smoked haddock; 75 g butter; 1 tablespoon curry powder; 3 hard-boiled eggs, roughly chopped; 2 tablespoons chopped parsley; salt; pepper; 1 pinch cayenne pepper (optional)

Servings: persons

150 g long grain rice, cooked for 12 minutes, drained and kept warm
125 ml milk
450 g boneless smoked haddock
75 g butter
1 tablespoon curry powder
3 hard-boiled eggs, roughly chopped
2 tablespoons chopped parsley
salt
pepper
1 pinch cayenne pepper (optional)

1
Poach the smoked haddock in the milk for 4 minutes, discard the milk and flake the fish discarding any skin.
2
Melt the butter in a large saucepan, add the curry powder and flaked fish and warm through.
3
Add the chopped eggs and rice then season with salt and pepper to taste.
4
Be careful when mixing not to break up the fish or eggs too much.
5
Once warmed through, add the parsley, mix well, taste and adjust seasoning if necessary and serve on warmed plates.
6
Serve sprinkled with a tiny amount of cayenne pepper if liked.
7
On second thoughts, maybe I could eat this for breakfast, so long as someone else made it for me!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g long grain rice, cooked for 12 minutes, drained and kept warm, 125 ml milk, 450 g boneless smoked haddock, 75 g butter, and more.

Yes, Kedgeree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kedgeree

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