Total Time
Prep 20 mins
Cook 5 mins

An East Indian dish brought to New England by sailing men. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Ingredients Nutrition


  1. Combine all ingredients to the hot rice and reheat for a few minutes.
  2. Serve at once.


Most Helpful

Awesome, as you may have seen I have tried my hand at this kedgeree a few times. This is how I remember my muminlaw making it.. I tweaked it a touch in remebering how she did.. hope you don't mind... I cooked my rice al dente, steamed thereafter, poached my haddock fillets.. (no smoked fish found in the stores today) added 4 cloves of garlic finely diced to the butter, then a quarter diced ginger (all fresh) .. let that saute for a few, then added 2tbls rajah medium curry powder, to this then added my fish, then rice, 2 of the eggs I grated, then chopped up the other 2 eggs roughly... then added freshly chopped parsley. I didn't add any moisture to this dish.. it was perfect!! I think between you and me we have concocted the penultimate kedgeree!!

Iluv2cook59 March 11, 2008

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