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Kedgeree

Silver server of kedgeree half covered with the lid. Black and white photograph of members of Raj sitting at table outside being served by Indian servant. White damask tablecloth. For Kedgeree recipe.

Khichuri, an Indian rice and lentil dish that originates in fourteenth century India, was often served with fish in coastal areas.  British colonials particularly enjoyed this dish and translated Khichuri to Kedgeree.  It was adapted by the British to include smoked fish and boiled eggs in the spiced rice mixture and it began to be a commonly served as a breakfast dish in upper- and middle-class households.

Equipment

  • Weighing scales
  • Measuring jug
  • Large lidded saucepan
  • Frying pan
  • Bowl
  • Medium saucepan
  • Bowl of iced water
  • Serving dish

Preparation method

  • Place the oil in the saucepan and heat.
  • Add the onion and sauté until transparent and starting to take on colour.
  • Add the ground coriander, turmeric and curry powder and continue to sauté for a few minutes.
  • Add the rice and stir in thoroughly for a minute or two.
  • Add the water, stir and bring to the boil.
  • Reduce the heat, cover and simmer for 10 minutes.
  • Take off the heat and leave to stand, covered, for 10-15 minutes more. The rice should be tender and easy to fluff up with a fork. Set aside.
  • Place the milk and bay leaves in the frying pan and heat.
  • Once starting to bubble reduce the heat to a very gentle simmer and add the haddock and poach for 10 minutes or until the flesh easily flakes.
  • Carefully remove the haddock with a slotted spoon and place on a chopping board.
  • Remove any skin or bones remaining and flake the flesh into small pieces. Place in a bowl and set aside.
  • Place the eggs in the saucepan and cover with water.
  • Bring to the boil and then simmer for 5 minutes.
  • Remove the eggs and plunge into the ice-cold water.
  • When the eggs are cooled, peel them and cut them into quarters.
  • Add the haddock, parsley and coriander to the rice and stir in thoroughly.
  • Transfer to a serving dish and arrange the egg quarters on top.

Tip: After you have peeled onions or shallots, cut it in half and remove the inner shoot as it can cause indigestion
More recipes inspired by India
Currey the Indian way
Mulligatawny soup
 

Victorian

Serves:
4
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For the rice

  • 2 tbsp oil
  • 2 onions, peeled and finely chopped
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp Madras curry powder
  • 200 g basmati rice (I use easy-cook)
  • 600 ml water

For the kedgeree

  • 300 g un-dyed smoked haddock fillets, skin on
  • 2 bay leaves
  • 300 ml whole milk
  • 4 medium eggs
  • Handful chopped coriander

Nutrition

Nutrition Facts
Kedgeree
Serving Size
 
314 g
Amount per Serving
Calories
475
Percent of Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4.2
g
26
%
Cholesterol
 
253
mg
84
%
Sodium
 
716
mg
31
%
Potassium
 
583
mg
17
%
Carbohydrates
 
50
g
17
%
Fiber
 
1.6
g
7
%
Sugar
 
6.6
g
7
%
Protein
 
33
g
66
%
Calcium
 
167
mg
17
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

basmati rice, Eggs, Smoked haddock

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace