Classic Kedgeree: Smoked Fish, Rice & Curried Eggs

This is a simple, one-pan version of classic Kedgeree — flaky smoked fish combined with fragrant curried rice and soft-boiled eggs. The dish balances mild curry warmth, lemon brightness and the smoky depth of haddock for a comforting breakfast, brunch or light dinner made from pantry staples.

I often make Kedgeree for a relaxed weekend brunch or when friends visit because it scales easily and can be cooked all in one pan. The rice absorbs the spices and stock, keeping it fluffy, while the fish steams gently on top so it stays moist and flakes beautifully.

This version uses mild curry powder and a touch of turmeric for colour and gentle flavour rather than heat. A final squeeze of lemon brightens every mouthful, and chopped parsley adds a fresh finish. It’s comforting, satisfying and fuss-free — no need for extra sides unless you want them.

Why you’ll love this Easy Kedgeree recipe

⭐ Simple, straightforward method that cooks in one pot for minimal washing up.

⭐ A harmonious combination of textures and flavours: fluffy rice, smoky fish, soft eggs and warming spices.

⭐ Versatile to serve for breakfast, brunch, lunch or a light dinner — tastes great hot or cold.

Kedgeree Ingredients

• Eggs – 4 medium free-range eggs. Cook to your preferred doneness; 6–7 minutes gives slightly soft yolks.
• Butter and oil – 25g butter and 1 tbsp oil to gently fry the onion and spices.
• Vegetables – 1 onion, finely sliced, and 150g frozen peas.
• Spices – 2 garlic cloves (crushed), 2 tsp mild curry powder and ½ tsp turmeric.
• Rice – 300g basmati rice, rinsed until the water runs clear for fluffy grains.
• Stock – 600ml hot fish or vegetable stock (made from a bouillon cube or homemade stock).
• Fish – 500g smoked skinless haddock fillets, cut into 3–4cm chunks. Smoked haddock gives the classic flavour, but other smoked or white fish can work.
• To serve – 2 tbsp chopped parsley, lemon wedges, sea salt and freshly ground black pepper.

How to make Kedgeree

1. Cook the eggs: Bring a saucepan of water to the boil and gently lower in the eggs. Boil for 6–7 minutes for slightly soft yolks (increase the time if you prefer fully set yolks). Drain and cool in cold water, then peel and set aside.

2. Sweat the onion: Heat the butter and oil in a large sauté pan over medium heat. Add the sliced onion with a pinch of salt and cook for 8–10 minutes until soft and lightly golden.

3. Add the spices: Stir in the crushed garlic, curry powder and turmeric. Cook for about a minute until the spices become fragrant but before they darken.

4. Toast the rice: Add the rinsed basmati rice and stir well so every grain is coated in the spiced butter and oil. This helps the rice stay separate and fragrant.

5. Add stock and simmer: Pour in the hot stock, bring to a gentle simmer, then cover and cook on low for 10–12 minutes until the rice is almost tender.

6. Add peas and haddock: Stir in the frozen peas, then arrange the smoked haddock pieces on top of the rice. Cover and continue to cook for 5–6 minutes until the haddock flakes easily and the rice is tender.

7. Finish and serve: Slice the cooled eggs and arrange them on top of the Kedgeree. Scatter with chopped parsley, season with sea salt and black pepper, and serve with lemon wedges for squeezing. The lemon’s acidity lifts the dish and balances the smoky flavour.

Leftovers

Kedgeree is best eaten fresh, but it will keep in the fridge for up to three days in an airtight container.

Freezing: You can freeze Kedgeree, although rice textures can change after freezing. Cool completely, transfer to a freezer-safe container and freeze for up to three months. Thaw thoroughly before reheating and add a splash of water or stock if it seems dry.

Food safety note: cool cooked rice quickly, refrigerate promptly and reheat until piping hot before serving.

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