Skip to content

Fish, European

Kedgeree with smoked haddock

Kedgeree is a British dish with Indian roots, mild curried rice mixed with smoked haddock poached in milk and hard boiled eggs. For 4 people, it takes 40 minutes, easy level, about €3.40 per person. The key to success is poaching the haddock gently in milk and adding lemon juice right before serving.

Tonight, I'm suggesting kedgeree, a British dish with Indian roots, mild curried rice with smoked haddock and hard boiled eggs.

Kedgeree with smoked haddock
Total time
40 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Kedgeree brings together the smokiness of haddock, the soft bite of curried rice and the richness of hard boiled eggs. The poaching milk, reused to flavor the rice, adds a gentle sweetness that balances the smoked fish. The curry stays in the background, just enough to warm the dish without turning it into an Indian curry.

It's a weeknight dinner that feels a bit different without asking for any real technique, as long as you enjoy smoked fish. It works well for a dinner between adults or with kids already used to haddock, on an evening when you want to put something unusual on the table without spending the whole evening on it.

The ingredients

4 people

Fish counter

  • Smoked haddock 500 g

Pantry

  • Basmati riceoften in the pantry 300 g
  • Mild curry powderoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 30 cl
  • Eggs 4
  • Butter 40 g

Fruits and vegetables

  • Onion 1
  • Parsley 6 sprigs
  • Lemon 1

Allergens Fish, Lactose, Eggs

The step by step recipe

  1. Boil the eggs for ten minutes in boiling water, then cool them under cold running water. 10 min

    Cold water stops the cooking and prevents the greenish ring around the yolk.

  2. Poach the haddock in gently simmering milk, then drain it and keep the milk. 8 min

    The milk should never boil, or it will curdle.

  3. Cook the basmati rice in salted water, drain it and let it sit to dry out a bit. 12 min

    Rinse the rice before cooking, the grains stay separate.

  4. Cook the chopped onion in the butter with the curry powder until soft and fragrant. 5 min

    Toast the curry powder for a minute in the butter, it wakes up its flavors.

  5. Flake the haddock, add it to the rice with the onion, a little of the poaching milk and the eggs cut into wedges.

    Mix gently with a fork without crushing, the rice grains stay whole.

  6. Sprinkle with chopped parsley, pepper and a squeeze of lemon, then serve right away.

    The lemon is essential, it brightens up the smoky haddock.

Our tips to get it right

  • Pick a naturally smoked haddock, not one with an overly bright artificial color, it will taste milder and less salty.
  • Drain the rice well after cooking and let it cool for a few minutes before mixing, the grains separate better and won't clump with the haddock.
  • Keep a little poaching milk aside, you can stir in a spoonful if the rice looks too dry right before serving.

The variations

  • Swap the haddock for smoked salmon for a milder version, no poaching needed, just flake it into the hot rice.
  • For a vegetarian version, skip the fish and double the eggs, adding a handful of peas for color and softness.
  • To make it faster, use precooked rice and leftover cooked smoked fish, the dish comes together in about ten minutes.

What to serve it with

  • An extra wedge of lemon at the table
  • A peppery watercress salad
  • Buttered bread on the side

Storage

Kedgeree keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the hard boiled eggs and rice, which turn mushy once thawed. Reheat it gently in a pan with a splash of milk or water to bring back some softness to the rice.

Questions about this dish

Can you use a different fish instead of smoked haddock?

Yes, smoked salmon or smoked trout both work well, with a milder flavor. You don't need to poach them, just flake the fish into the hot rice at the end of cooking.

Can kedgeree be made ahead of time?

You can cook the rice and eggs and poach the haddock a few hours ahead, then assemble and gently reheat before serving. It tastes best freshly mixed, since the rice tends to dry out while waiting.

Why rinse the basmati rice before cooking?

Rinsing removes extra surface starch, so the grains stay separate after cooking. This matters in kedgeree, where the rice needs to stay light rather than sticky once mixed with the other ingredients.

Is kedgeree a good dish for kids?

It mostly depends on whether they like smoked fish, which has a fairly strong flavor. You can tone it down by using less haddock and adding more eggs and rice.

How long does it take to make a kedgeree with smoked haddock?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kedgeree with smoked haddock?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kedgeree with smoked haddock cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, eggs. Always check the labels of the products you buy.

European Cuisines

See all

Egg recipes

See all