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This easy Kedgeree recipe is a comforting and flavorful dish that brings together smoky haddock, fragrant spices, and fluffy basmati rice. Whether you’re making it for brunch, lunch, or a light supper, this one-pot dish is satisfying, nourishing, and packed with delicious flavors.
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Cuisine: British, Indian-Inspired
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Why You’ll Love Making It
- Rich & Comforting Flavor – Smoked haddock and warming spices give this dish an incredible depth of flavor.
- Quick & Easy – Ready in just 40 minutes, making it perfect for a simple yet satisfying meal.
- Great for Brunch, Lunch, or Dinner – This versatile dish can be served at any time of the day.
- Beginner-Friendly – With clear step-by-step instructions, even new cooks can master this classic dish.
- Make-Ahead Friendly – Can be prepared in advance and reheated for an easy meal.
Ingredients
- 4 eggs – Soft-boiled for a rich, creamy yolk that adds texture and flavor to the dish.
- 450g smoked haddock fillets – A firm, flaky fish with a naturally smoky flavor. If large, cut into smaller pieces for even cooking.
- 2 bay leaves – Infuses a subtle depth of flavor when poaching the fish.
- 200g basmati rice – A long-grain rice that stays fluffy when cooked. Rinse well to remove excess starch.
- 1 vegetable stock cube (optional) – Adds an extra layer of flavor to the rice.
- 45g butter – Enhances richness and gives the dish a comforting taste.
- 1 tablespoon vegetable oil – Helps prevent the butter from burning when cooking the onions.
- 1 onion, finely diced – Adds a sweet, caramelized depth to the dish.
- 1 tablespoon mild or medium curry powder – Brings warmth and a gentle spice; use medium for more heat.
- 1/4 teaspoon ground turmeric – Enhances the golden color of the rice and adds an earthy note.
- 80g frozen peas – Adds sweetness and a pop of color to the dish.
- Freshly ground black pepper – Adds warmth and depth to the seasoning.
- 2 tablespoons chopped fresh parsley or coriander – Adds freshness and balances the richness of the dish.
- Juice of half a lemon – Brightens up the flavors and balances the smoky fish.
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Instructions
Step 1: Boil the Eggs
Bring a small saucepan of water to a rolling boil. Carefully lower the eggs into the water and cook for 6–7 minutes for soft yolks or 8 minutes for firmer yolks. Once done, transfer them immediately to a bowl of ice-cold water to stop the cooking process. Let them sit while you prepare the rest of the dish.
Step 2: Poach the Haddock
Place the smoked haddock fillets in a large, shallow pan, skin side up. Pour in 400ml of cold water and add the bay leaves. Bring to a gentle simmer over medium heat, cover, and cook for about 8 minutes, or until the fish flakes easily when pressed with a fork. Remove the fish from the pan with a slotted spoon and transfer it to a plate. Allow it to cool slightly before breaking it into large flakes. Discard the bay leaves but keep the poaching liquid for cooking the rice.
Step 3: Cook the Rice
Stir the rinsed basmati rice into the reserved poaching liquid. If using, crumble in the vegetable stock cube for extra flavor. Cover with a lid, bring to a boil, then reduce the heat and simmer for 10 minutes. Once done, turn off the heat and leave the rice covered for another 5 minutes to absorb any remaining liquid. This ensures light, fluffy rice.
Step 4: Prepare the Spiced Onions
In a separate pan, heat the butter and vegetable oil over medium heat. Add the finely diced onion and cook for 8–10 minutes, stirring often, until soft and golden brown. Stir in the curry powder and turmeric, cooking for another 2 minutes to release their fragrance.
Step 5: Cook the Peas
While the onions are cooking, bring a small saucepan of water to a boil. Add the frozen peas and cook for 5 minutes until tender. Drain and set aside.
Step 6: Assemble the Kedgeree
Gently fold the spiced onions, flaked haddock, drained peas, and chopped parsley or coriander into the cooked rice. Stir carefully to avoid breaking the fish into very small pieces. Season with freshly ground black pepper and a squeeze of fresh lemon juice.
Step 7: Prepare & Serve
Peel the eggs and cut them into halves or quarters. Arrange them on top of the kedgeree just before serving. Serve immediately while warm, either on its own or with a side of crusty bread.
FAQs
Can I make Kedgeree in advance?
Yes! Kedgeree can be stored in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or a little butter to prevent the rice from drying out. Warm gently in a pan over low heat or in the microwave.
What can I serve with Kedgeree?
Kedgeree is a complete meal on its own, but it pairs well with a simple side salad, a dollop of yogurt, or a piece of crusty bread for extra texture.
