Kedgeree Recipe

Kedgeree Recipe

Kedgeree Recipe



½ onion, finely chopped

55g/2oz butter

300g/10½oz basmati rice

1 tsp madras curry powder (or more if you like it hotter)

200ml/7fl oz milk

110ml/4fl oz double cream

300g/10½oz smoked haddock, picked over, bones removed and flesh cut into chunks

sea salt and cracked black pepper

small bunch parsley, chopped

3 hard-boiled eggs, shelled and halved

good pinch cayenne pepper


To serve

knob of butter

wedges of lemon


Preparation method

  • Cook the onion gently in the butter for a few minutes, then add the rice
  • Continue cooking gently and stirring, adding the curry powder. After a few minutes, add the milk, cream and 250ml/9fl oz water
  • When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. Add a little more water if the mixture becomes dry.
  • Season, add the parsley and stir. Add the eggs and garnish with cayenne. Serve topped with a knob of butter and wedges of lemon.

A Spicy Way to Start the Day!