Kedgeree Recipe – Eats Now

Name: Kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 680 g undyed smoked haddock fillets, pin bones removed; 2 fresh bay leaves; 170 g long grain rice or 170 g basmati rice; 110 g pure butter ghee; 1 piece ginger, grated; 1 medium onions or 1 bunch spring onion, finely chopped; 1 clove garlic, peeled and finely chopped; 2 tablespoons curry powder; 1 tablespoon mustard seeds; 2 tomatoes, deseeded and chopped; 2 lemons, juice of; 2 cups fresh coriander; 1 red chile, finely chopped; To serve; 20 g fresh coriander, chopped; plain yogurt

Servings: persons

2 eggs
680 g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170 g long grain rice or 170 g basmati rice
110 g pure butter ghee
1 piece ginger, grated
1 medium onions or 1 bunch spring onion, finely chopped
1 clove garlic, peeled and finely chopped
2 tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
2 lemons, juice of
2 cups fresh coriander
1 red chile, finely chopped
To serve
20 g fresh coriander, chopped
plain yogurt

1
TIP: ghee is butter with the milk proteins and salts removed,which means it is less likely to burn.
2
Boil the eggs for 10 minutes.
3
Hold under cold running water.
4
Put the fish and bay leaves in a shallow pan with enough water to cover.
5
Bring to the boil,cover,and simmer for about 5 minutes,until cooked through.
6
Remove from pan and set aside.
7
When cool enough to handle,remove skin from fish,flake into chunks and set aside.
8
Cook the rice in salted water for about 10 minutes and drain.
9
Refresh in cold water,drain again,and leave in the fridge until needed.
10
Melt the butterghee in a pan over a low heat.
11
Add the ginger,onion and garlic.
12
Soften for about 5 minutes,then add the curry powder and mustard seeds.
13
Cook for a further few minutes,then add the chopped tomatoes and lemon juice.
14
Quarter the eggs.
15
Add fish and rice to pan and gently heat through.
16
Add the eggs,coriander and chilli and stir gently.
17
Place in a warm serving dish.
18
Mix the chopped coriander and natural yogurt,and serve with the kedgeree.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 eggs, 680 g undyed smoked haddock fillets, pin bones removed, 2 fresh bay leaves, 170 g long grain rice or 170 g basmati rice, 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.

That's it — enjoy your meal!

Kedgeree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions