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Smoked haddock kedgeree served in a bowl with eggs and parsley.
Smoked haddock kedgeree with curry and boiled eggs

Classic Smoked Haddock Kedgeree

Author: Flavelo
Recipes Main Courses
Kedgeree is one of the finest legacies of British imperial cuisine, a Victorian fusion dish. It's a transformation of the Indian 'khichdi' (rice and lentil dish), enriched by returning Brits with Scottish smoked haddock and boiled eggs. Originally a breakfast dish in country estates where the smoky, spicy rice warmed up hunting parties, today it's perfect for a light dinner.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Pot: For boiling rice.
  • Skillet with lid: For steaming fish and assembling the dish.
  • Fork: For fluffing rice and flaking fish.

Allergen Information

⚠️ Fish
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Cook the Basmati rice in salted water according to package instructions, but for 1 minute less so it's 'al dente'. Drain and let steam dry.

Tip: Steaming dries the surface of the grains so they don't stick together and remain fluffy.
2 ✓

Meanwhile, place the fish in a skillet, cover with stock (or water). Bring to a boil, reduce heat, and poach covered for 8-10 minutes until fish flakes.

Tip: Gentle poaching preserves moisture. Boiling water makes fish tough and dry.
3 ✓

Lift out the fish, remove skin and any bones, then flake into large chunks. Do not discard the poaching liquid!

Tip: Smoked fish skin is strong and chewy, but flavored the liquid during cooking.
4 ✓

Wipe the skillet, melt the butter. Sauté finely chopped onion, crushed garlic, and ginger. Add curry powder and cook for 1 minute.

Tip: Toasting spices ('blooming') is essential to activate essential oils for deep, non-powdery flavor.
5 ✓

Add cooked rice to the spiced onion, mix well. Add fish chunks, parsley, and quartered eggs. Gently toss to combine without breaking the fish and eggs too much.

Tip: If it feels dry, splash in a little of the reserved fish poaching liquid.
6 ✓

Squeeze lemon juice over it and serve hot.

Tip: Lemon acidity highlights the smoky fish flavor.

Recipe FAQ

What rice should I use?
Exclusively Basmati rice. Its aroma and texture suit this dish; it shouldn't be sticky.
I don't like smoked fish. Substitute?
You can use fresh salmon or cod, but the dish loses its characteristic profile. Maybe add a little smoked paprika to mimic the flavor.

Ingredients

  • 14 oz Smoked Haddock Fillet
  • 1 cup Basmati Rice
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1 tsp Fresh Ginger (grated)
  • 2 tsp Mild Curry Powder
  • 4 tbsp Butter
  • 4 large Hard-Boiled Eggs
  • 1/4 cup Fresh Parsley
  • 1 whole Lemon
  • 1 3/4 cups Chicken Stock (or water)
  • 1 tsp Salt
  • 1 tsp Ground Pepper