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Kedgeree

Rated as 4.1 out of 5 Stars

"A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj."
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Ingredients

40 m servings 977 cals
Original recipe yields 2 servings

Directions

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  1. Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  3. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Nutrition Facts


Per Serving: 977 calories; 17.2 g fat; 162.9 g carbohydrates; 43.7 g protein; 258 mg cholesterol; 663 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow.

Most helpful critical review

I was forced to eat kedgeree as a kid, and I absolutely hated it. Oddly, I crave it every now and again. If you can't get smoked haddock, kedgeree isn't worth making imo. Personally, I make it w...

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this was quick and easy to make.also ideal if you're on a tight budget.if you dont like curry powder add saffron to the rice water to make it nice and yellow.

Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the pre...

This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the stan...

I was forced to eat kedgeree as a kid, and I absolutely hated it. Oddly, I crave it every now and again. If you can't get smoked haddock, kedgeree isn't worth making imo. Personally, I make it w...

Delish! I did as others suggested and used half the rice (brown basmati). I couldn't find fresh smoked haddock, so I used canned smoked herring, and it worked out well. Then I added the bay leaf...

This was a pleasant suprise. I loved the great mix of flavors of the smoke and the curry. The only thing I've ever done with smoked haddock before was Finnan Haddie (a creamy, buttery dish). ...

Good recipe. Easy to make. I would double the curry to get a bit more flavour.

It was awesome! The curry added a great deal of flavor. I see others were talking about how bland it was, but I didn't find that. High in protein, I see why it was a breakfast meal. I will defi...

Great dish.