40 mins

    A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It's influenced from the old Indian colonial days, based on the Indian dish Khichri. My family also loves this with tomato sauce.

    1 person made this

    Serves: 2 

    • 400g Basmati rice
    • 2 eggs
    • 120g smoked white fish (traditionally smoked haddock-but smoked cod is fine)
    • 1 bay leaf
    • 2 -4 tablespoons of milk, or as needed
    • 1 tablespoon butter
    • 1 teaspoon curry powder, or to taste
    • 4 spring onions, sliced
    • 60g frozen peas
    • Salt & pepper
    • Natural yoghurt to serve

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cook rice and set aside to cool.
    2. Hard boil the eggs. When done, remove from hot water, cool, peel and chop. Set aside.
    3. Place the fish in a small pan 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.
    4. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
    5. Melt butter in a pan over medium-high heat. Stir in curry powder, then add the peas and spring onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish.
    6. Stir gently, and season with salt and pepper. Heat through, and serve with yoghurt.

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    Reviews in English (23)


    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.  -  12 Oct 2002  (Review from Allrecipes US | Canada)


    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.  -  08 May 2005  (Review from Allrecipes US | Canada)


    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.  -  08 Nov 2007  (Review from Allrecipes US | Canada)