Kedgeree is a dish that reminds me of my High School Home Economics class, a dish so simple and delicious that Miss Niven was confident a bunch of inexperienced teenagers could cook it. Flash forward 20 plus years later and here we are, armed with some freshly smoked haddock fillets supplied by The Fish Brothers I set about creating this flavoursome dish.

If you do make this try, try to use smoked haddock that hasn't been dyed, you know...the bright neon yellow fish you find in the supermarkets. Your local fishmonger will be able to give you the real deal, lightly smoked with some slight colouring is what you want and it will add all sorts of fantastic flavour to the rice. Everyone seems to have their own way of making kedgeree, some people even put sultanas in it (no thank you) but for me, less is more in this case.

What is even better about this dish is that can be eaten hot or cold and is relatively inexpensive to make. Most of the ingredients I would class as cupboard essentials so you don't even have to venture far to make this. Leftovers can be kept for another day which is an added bonus, I mean who doesn't love leftovers?

Give it a bash and let me know what you think.

Serves 6

Prep Time: 5 mins

Cooking Time: 30 mins


2 x Smoked Haddock Fillets (approx 560g)

350g basmati rice, rinsed

1 medium brown onion, diced

3 bay leaves

1 tsp ground coriander

1 tsp ground turmeric

2 tsp mild curry powder

1 cup of frozen peas

500ml water

400ml milk

2 boiled eggs, sliced

Handful of parsley, chopped


In a large saucepan, add a glug of olive oil and pop in your onions. Let them soften over a medium heat for a few minutes then add the turmeric, ground coriander and curry powder. Quickly rinse your rice in cold water then transfer to the pan, adding 500ml water and bring to the boil. Once boiling, cover the pan with the lid, reduce the heat and let it simmer for 10 minutes. Once cooked, add the peas and leave covered for a further 10 minutes and let the steam fluff up the rice.

As the rice rests, add your eggs to a pan of water and bring to the boil. Reduce the heat so the water gently simmers and let the eggs boil for 5 minutes. Quickly transfer them to a bowl of cold water then peel them. Place the eggs to one side,

In a deep frying pan, add your smoked haddock fillets, bay leaves and pour the milk over. Bring it to a medium heat and gently poach the fillets until they flake. Once cooked, remove the fillets with a fish slice and flake the meat into the rice. I transferred some of the milk into the rice just to add a little bit of flavour to the dish.

When you are ready to serve, slice your eggs and place them on top and garnish with chopped parsley.


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