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4.7 from 9 votes

Quick and Easy Kedgeree

This simple Kedgeree recipe is excellent as a hearty breakfast / lunch or served as a light dinner. A delicious spiced rice dish with smoked haddock, onion, parsley or coriander and boiled eggs that the whole family will love.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 - 6 servings
Calories: 663 kcal
Course: Breakfast , Lunch , Dinner
Cuisine: Indian , British

Ingredients

For the smoked fish
  • 400 g | 14oz smoked haddock (about 4 fillets) or replace with other firm white fish
  • 250 ml | 1 cup skimmed milk
  • 1 bay leaf
For the kedgeree
  • 2 tbsp unsalted butter
  • 1 large onion , finely chopped
  • 4 cardamom pods , lightly crushed
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 tsp ground turmeric
  • 1/2 tsp mild curry powder
  • 1 tsp salt
  • 1 cm | 1/3 in piece fresh ginger , grated
  • 350 g | 12.3oz basmati rice
  • 500 ml | 2 cups hot vegetable stock
  • 250 ml | 1 cup of the poaching milk (or as much as needed)
  • 4 large eggs
  • 3 tbsp fresh coriander (cilantro), chopped or fresh flat leaf parsley
  • Salt and freshly ground pepper to season
  • pinch dried chilli flakes to garnish
For the fresh tomato sauce (optional)
  • 1 tbsp butter or low calorie cooking spray
  • 1 tsp sugar or sweetener
  • 5 large tomatoes , skinned, de-seeded and chopped
  • 1/2 tsp mild curry powder
  • 2 garlic cloves , minced
  • Salt and freshly ground pepper to taste

Instructions

    Cup of Yum
  1. Boil the eggs for 6 minutes for soft boiled or 8-10 minutes for hard boiled. Rinse with cold water and set aside.
  2. Bring the milk to the boil with the bay leaf then reduce to a simmer. Add the fish, skin side up, cover, and poach for 5-7 minutes or until the flesh is opaque. Set aside.
  3. Meanwhile, put the butter in a large pot and heat until foaming. Add the cardamom pods, cinnamon stick, ginger, curry powder, turmeric and salt and stir to combine.
  4. Add the diced onion and cook over low heat for 5 minutes, stirring, until softened.
  5. Add the rice and stir until it is coated in the spicy butter. Add the stock, bring to the boil then reduce heat to a simmer. Cover and cook for 10 minutes.
  6. Add the poaching milk, stir and continue to cook for another 5 minutes or until the rice is cooked.
  7. Taste and season with salt and pepper. Remove the cardamom pods, bay leaf and cinnamon stick.
  8. Flake the poached fish, removing the skin and any bones, and add to the rice.
  9. Add the parsley and gently mix everything together. Check the seasoning and add salt and pepper to taste.
  10. Peel and chop the eggs into halves or quarters, then layer over the rice. Sprinkle with the chilli flakes and serve immediately.
For the fresh tomato sauce (optional)
  1. Score a cross on the bottom of the tomatoes and cover with boiling water.
  2. Leave for a few minutes until the skin is easy to remove. Chop the tomatoes and discard the seeds.
  3. Heat the butter until foaming and add the garlic and tomatoes. Stir in the curry powder, sugar and season with salt and pepper.
  4. Cook for 5-8 minutes, stirring, until the sauce is slightly reduced. Serve the sauce on the side of the Kedgeree or drizzled over the top.

Notes

  • Replace the butter for 1 tbsp Flora Light spread or use Fry Light to create a diet friendly version. If the pan gets too dry add a small splash of the stock.
  • Ring in some changes be changing up the fish used in this recipe. Smoked haddock is the most traditional option but feel free to substitute with any firm fish such as cod, hake or smoked salmon fillets.
  • For a Vegetarian Kedgeree replace the fish with a tin of chickpeas or lentils, stirring it in towards the end of cooking and making sure it is warmed through (see recipe notes). 
  • If you hate coriander (cilantro) you can easily replace with chopped flat leaf parsley. Parsley is actually more commonly used, but I think coriander works better with the curry spices in the dish.

Nutrition Information

Calories 663kcal (33%) Carbohydrates 89g (30%) Protein 41g (82%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 265mg (88%) Sodium 1974mg (82%) Potassium 1101mg (31%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 2260IU (45%) Vitamin C 24mg (27%) Calcium 215mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 663

% Daily Value*

Calories 663kcal 33%
Carbohydrates 89g 30%
Protein 41g 82%
Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 265mg 88%
Sodium 1974mg 82%
Potassium 1101mg 23%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 2260IU 45%
Vitamin C 24mg 27%
Calcium 215mg 22%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.