This comforting kedgeree recipe is made with flaky smoked haddock, fluffy basmati rice, boiled eggs, and a gentle hit of curry powder. It works beautifully for brunch, lunch, or dinner and serves 4 in about 40 minutes.
I love making this on a lazy weekend morning when I want something warm and filling without too much effort. It is one of those recipes that looks impressive but comes together easily.
Kedgeree Ingredients
- 500g smoked haddock, undyed
- 300g basmati rice
- 4 large free-range eggs
- 1 large onion, finely chopped
- 2 tbsp medium curry powder
- 1 tsp turmeric
- 50g butter
- 150ml double cream or full-fat milk
- A small bunch of fresh parsley, chopped
- A small bunch of fresh coriander, chopped
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper
How To Make Kedgeree
- Rinse and cook the rice: Rinse the basmati rice under cold water until the water runs clear. Cook according to the packet instructions until tender. Drain and set aside.
- Boil the eggs: Place the eggs in a small saucepan of cold water. Bring to the boil and cook for 8 minutes for a slightly soft yolk or 10 minutes for hard-boiled. Drain, run under cold water, peel, and cut into quarters.
- Poach the haddock: Place the smoked haddock in a large frying pan. Pour over enough boiling water to cover the fish. Let it poach for 5 to 8 minutes until the fish flakes easily.
- Flake the fish: Remove the haddock from the water, reserving a few tablespoons of the poaching liquid. Discard the skin and any bones, then flake the fish into large chunks.
- Cook the aromatics: Melt the butter in the same large frying pan over a medium heat. Add the chopped onion and cook gently for 5 to 7 minutes until softened but not browned. Stir in the curry powder and turmeric, then cook for another minute.
- Combine the rice: Add the cooked rice to the pan with the onions and spices. Stir gently, then pour in the double cream or milk and the reserved poaching liquid. Stir well and heat through for a couple of minutes.
- Fold in the fish and herbs: Gently fold the flaked haddock and most of the chopped parsley and coriander into the rice mixture. Be careful not to break up the fish too much.
- Serve: Season with salt and pepper. Serve the kedgeree warm, topped with the quartered eggs and the remaining fresh herbs. Offer lemon wedges on the side.
What Is the Secret to a Perfect Kedgeree?
- Rinse the rice thoroughly: Rinsing removes excess starch so the grains stay separate and fluffy rather than clumping together.
- Do not overcook the haddock: Poach it just until it flakes easily. The residual heat will finish the cooking once you fold it into the hot rice.
- Use the poaching liquid: A splash of the cooking water adds a smoky depth to the rice. Do not throw it away. Try this technique in the smoked haddock risotto too.
- Toast the spices briefly: Cooking the curry powder and turmeric in the butter for a minute before adding the rice brings out a deeper, rounder flavour.
- Fold gently at the end: Stir the fish in with a light hand so you keep big, satisfying flakes rather than shredding it into the rice.
What Should You Serve on the Side?
Kedgeree is a complete meal on its own, but a simple green salad with a squeeze of lemon lifts the plate nicely. Warm naan bread or crusty sourdough is perfect for scooping up the creamy rice.
A spoonful of mango chutney or a cool yoghurt raita on the side adds a fresh contrast. For brunch, serve it alongside the smoked fish eggs for a proper spread.
Does This Reheat Well?
Cool the kedgeree completely and store it in an airtight container in the fridge for up to 2 days. Reheat it gently in a pan with a splash of water to loosen the rice. Always refrigerate rice dishes within an hour of cooking.
Freezing is not recommended. The texture of the rice and boiled eggs suffers when thawed.
Frequently Asked Questions
How does the Hairy Bikers’ kedgeree compare to Mary Berry’s? The Hairy Bikers use double cream and a generous amount of curry powder for a richer, spicier result. Mary Berry’s version tends to be lighter with less cream and a gentler spice level.
Can I use a different type of fish? Smoked haddock is traditional, but smoked cod or hot-smoked salmon both work well. The key is using a firm fish that flakes into large chunks.
Which country is kedgeree from? Kedgeree originated in India as khichdi, a spiced rice and lentil dish. British colonists adapted it with smoked fish and eggs, and it became a classic Victorian breakfast dish.
Can I make kedgeree ahead of time? You can cook the rice, boil the eggs, and poach the haddock a day in advance. Store them separately in the fridge and assemble everything fresh when you are ready to serve.
Is it necessary to use double cream? The cream adds richness, but full-fat milk or a spoonful of natural yoghurt stirred in at the end gives a lighter finish without losing the creamy texture.
Try More Recipes:
- Hairy Bikers Smoked Haddock Chowder Recipe
- Hairy Bikers Eggs in Holes Recipe
- Hairy Bikers Boxty With Spicy Eggs Recipe
Hairy Bikers Kedgeree Recipe
Description
This easy kedgeree recipe pairs flaky smoked haddock with fluffy basmati rice, boiled eggs, and mild curry spices. Ready in 40 minutes, it is a perfect one-pan brunch or dinner for 4.
Ingredients
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Cook according to the packet instructions until tender, then drain and set aside. Boil the eggs for 8 to 10 minutes, then peel and quarter them.
- Poach the smoked haddock in simmering water for 5 to 8 minutes until it flakes easily. Remove the skin and any bones, then flake the fish into large chunks. Reserve a few tablespoons of the poaching liquid.
- Melt the butter in a large frying pan over a medium heat. Add the chopped onion and cook gently for 5 to 7 minutes until softened. Stir in the curry powder and turmeric and cook for one more minute.
- Add the cooked rice, double cream, and a splash of the poaching liquid to the pan. Gently fold in the flaked haddock, parsley, and coriander. Serve warm, topped with the quartered eggs and lemon wedges.
