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Classic Kedgeree Recipe

Classic Kedgeree Recipe

Photos of Classic Kedgeree Recipe

How To Make Classic Kedgeree

Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 250g smoked haddock fillets
  • 200g basmati rice
  • 4 eggs
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tbsp vegetable oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh coriander, chopped (for garnish)


  1. Cook the smoked haddock fillets in simmering water for 5 minutes until cooked through. Drain, remove any skin and bones, and flake the fish.

  2. In a separate pot, bring salted water to a boil and cook the basmati rice according to package instructions. Drain the rice and set aside.

  3. In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and cook for 1 minute until aromatic.

  4. Add the chopped onion and minced garlic to the pan and cook until softened.

  5. Stir in the curry powder and turmeric powder, and cook for another minute.

  6. Add the flaked haddock and cooked rice to the pan, stirring gently to combine and heat through.

  7. In a separate pot, bring water to a boil and cook the eggs for 7-8 minutes for soft-boiled or 10-12 minutes for hard-boiled. Peel and halve the eggs.

  8. Season the kedgeree with salt and freshly ground black pepper to taste.

  9. Serve the kedgeree hot, topped with the halved eggs and garnished with fresh coriander.


  • Calories : 450kcal
  • Total Fat : 12g
  • Saturated Fat : 2g
  • Cholesterol : 235mg
  • Sodium : 650mg
  • Total Carbohydrates : 57g
  • Dietary Fiber : 3g
  • Sugar : 2g
  • Protein : 29g
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