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

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

976.6 calories; 43.7 g protein; 162.9 g carbohydrates; 258.4 mg cholesterol; 662.9 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
08/15/2008
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 with half and half (stir it into the egg/rice/fish mixture). I also add a little fresh parsley. Finally two cups of rice for two servings is way excessive - one cup is more than ample. Read More
(17)
21 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/10/2004
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. Read More
(21)
Rating: 5 stars
01/10/2004
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. Read More
(21)
Rating: 4 stars
11/24/2005
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 precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. After everything was warmed through I stirred in about a half cup of warmed heavy cream to bind it all together. Read More
(20)
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Rating: 3 stars
08/15/2008
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 with half and half (stir it into the egg/rice/fish mixture). I also add a little fresh parsley. Finally two cups of rice for two servings is way excessive - one cup is more than ample. Read More
(17)
Rating: 5 stars
11/08/2007
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 standard heavy cream. If using a rice cooker there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle then flake it with chopsticks right where it lies. I cook the rice in fish or chicken stock for added flavour and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable. Read More
(17)
Rating: 5 stars
08/11/2010
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 to the rice while it was cooking and added a touch of coconut milk (my standard sub for cream/milk) to the rice after it was cooked. I seasoned it with quite a bit of salt but it was really the yogurt (I used Greek) that brought out the flavors. Easy and delicious--a definite keeper! Read More
(5)
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Rating: 5 stars
07/20/2008
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). My quandry was that I'm trying to take off a few pounds and can't afford a white sauce....and here my mom gave me this smoked haddock. I used brown basmati rice (Trader Joe's) and scaled the rice down to just two cups cooked rice. Used olive oil instead of butter...just because. I'll make this one again. Read More
(5)
Rating: 4 stars
07/10/2006
Good recipe. Easy to make. I would double the curry to get a bit more flavour. Read More
(5)
Rating: 5 stars
06/08/2011
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 definatley have again. Read More
(4)
Rating: 3 stars
02/08/2007
This made a quick tasty light lunch Read More
(3)