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British

Kedgeree

Non-vegetarian

Curry-spiced rice with flaked smoked haddock, soft-boiled eggs and parsley — an Anglo-Indian dish that became a British breakfast and brunch classic.

Kedgeree is a British rice dish from United Kingdom, ready in about 40 minutes and made with smoked haddock, egg and basmati rice. It serves 4 and is rated intermediate to cook.

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Kedgeree, a popular breakfast dish in the Victorian era
Photo: :User:Justinc / Wikimedia Commons · CC-BY-SA-2.0
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Level
Intermediate
Calories
552

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Poach the haddock with the milk (opens in a new tab) and bay leaf (opens in a new tab) in a covered pan until it flakes easily. Lift out, remove skin and bones and flake; keep the milk.

    Food safety: Fish is cooked when opaque and it flakes easily (63 °C).

  2. Step 2

    Boil the eggs (opens in a new tab) for 7 minutes, cool in cold water, peel and quarter.

  3. Step 3

    Melt the butter (opens in a new tab) in a saucepan (opens in a new tab) and soften the onion (opens in a new tab). Stir in the curry powder (opens in a new tab) and turmeric (opens in a new tab) for a minute, then add the rice and stir to coat.

    • 8 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Add the water and salt, cover and cook on low until the rice is tender and the water absorbed. Rest off the heat for 5 minutes.

    • 12 min
    • low heat

    Food safety: If keeping leftovers, cool the rice quickly and refrigerate within an hour.

  5. Step 5

    Fork through the flaked fish, a few spoonfuls of the poaching milk (opens in a new tab) and most of the parsley (opens in a new tab). Top with the eggs (opens in a new tab) and remaining parsley and serve with lemon (opens in a new tab).

    • 3 min
    • low heat
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
United Kingdom · Commonly attributedDeveloped in Britain from the Indian rice-and-lentil dish khichri during the colonial period.More food from United Kingdom
Dish
Brunch · Breakfast · Dinner · Rice dishes · Main courses
Cooking method
Poached, Simmered, Boiled
Taste
smoky, aromatic / warmly spiced, savoury, mild
Diet
Pescatarian · No gluten ingredients · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Uses leftovers
Cook more with
Egg · Basmati rice · Milk · Bay leaves · Butter · Onion
Techniques
Boiling · Simmering · Poaching

Allergens

  • Contains: Milkfrom milk, butter
  • Contains: Eggsfrom egg
  • Contains: Fishfrom smoked haddock
  • May contain: Mustardfrom curry powder
  • May contain: Celeryfrom curry powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

552 kcal per serving

Estimated

1 serving ≈ 446 g · recipe makes 4

Where the energy comes from

  • Protein 29%
  • Carbohydrate 43%
  • Fat 28%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy552 kcal124 kcal
Protein39.1 g8.8 g
Carbohydrate57.7 g13 g
Net carbohydrate55.7 g12.5 g
Sugars5.4 g1.2 g
Added sugars0 g0 g
Fibre2.1 g0.5 g
Fat17 g3.8 g
Saturated fat8.5 g1.9 g
Trans fat——
Cholesterol292 mg66 mg
Sodium1232 mg276 mg
Salt equivalent3.1 g0.7 g
Vitamins & minerals per serving
Potassium
742 mg
Calcium
214 mg
Iron
5.7 mg
Magnesium
94 mg
Vitamin A (RAE)
224 µg
Vitamin C
7 mg
Vitamin D
2.8 µg
Vitamin B12
2.4 µg
Folate (DFE)
296 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lemon.
  • Basmati rice: Generic long-grain white rice (FDC 168877); basmati has very similar composition.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Choose undyed smoked haddock for a natural flavour.

Common mistakes

  • Stirring too hard breaks the fish into mush — fold gently.

Serve with

  • Serve with mango chutney and lemon wedges.

Food safety

  • Cooked rice should be cooled quickly and not left at room temperature.

Storage

  • Refrigerate within an hour and eat within 1 day.

Reheating

  • Reheat thoroughly with a splash of milk until steaming hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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