Total Time
Prep 25 mins
Cook 35 mins

This is a traditional British breakfast from colonial India and is a lovely little dish,with a nice balance of spicy and smoky flavours.It makes a tasty lunch or supper too -so get stuck in.

Ingredients Nutrition


  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.


Most Helpful

10 out of 10. I bought some smoked cobbler fish and tried this recipe, my husband was not looking forward to this as I had cooked fish about 5 times this week. What a fantastic surprise, the taste was amazing, not like any other Kedgeree recipe I have ever tried. I used frozen corriander as I didn't have any fresh and I used 'Lazy garlic, ginger and chilli' but the end result was brilliant and I will deffinately be cooking this again, and again and again! My husband was well impressed.

Great Gourmet July 04, 2009

Very successful - made as written (including fresh bay leaves from the garden). Excellent recipe and so good to be able to prepare it in advance

Tina and Dave October 07, 2008

This was excellent. Easy to prepare and addaptable. I used Some river salmon and plaice, left out the Mustard seeds (couldn't find them!) and coriander and chili. But I added a whole large chopped leek and a few mushrooms that wanted using up. Fast and tasty - thank you for a great recipe.

Purple Becca March 13, 2008

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