Kedgeree

Total Time
35mins
Prep
25 mins
Cook
10 mins

Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.

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Ingredients

Nutrition

Directions

  1. Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
  2. Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don’t want to break up the fish and the eggs too much.
  3. If the mixture seems too dry add some poaching liquid or milk.
  4. Sprinkle the parsley over and serve.
Most Helpful

When smoked salmon will be used as a substitute the butter amount will be too much because smoked salmon is already more oily then the cod or haddock, so do cut down on the butter.

4 5

This is a very tasty blend of ingredients! I found this to be extremely fast easy to put together as well as an excellent use of little bits of ingredients you might have left over - the cooked rice, boiled eggs, etc. I think you could certainly use any sort of leftover flaked, meaty fish if you didn't happen to have any haddock or cod. I used a verygood quality smoked salmon that tasted heavenly in this. The only drawback I found was the huge amount of butter - which made it too greasy. Next time, I would use half the butter called for in this, as the butter flavor was a bit too pronounced and it was oily. Also - I tried this two ways, one with the spicy ingredients, and a mild version for my child. Either way it was very tasty, but I preferred it with a bit of heat.