Whether you have breakfast, brunch, lunch or dinner in mind this easy smoked haddock kedgeree is sure to hit the spot. This traditional English rice and fish dish is savoury and subtly spicy with bright hints of citrus and fresh herbs and guarantees satisfied smiles and full bellies.
Like my Smoked Haddock and Leek Risotto, Fish Pie with Spinach, and Salmon En Croute this kedgeree is comforting and nutritious, filling but not heavy and quick and easy to throw together with everyday ingredients.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
5 reasons why you'll love this recipe:
- Quick and easy - prepped and on the table in just 30 minutes
- Superb flavour - wonderfully savoury, subtly spiced with bright hints of fresh herbs and citrus.
- Made with simple ingredients - find everything you need in your normal supermarket
- Nutritious - kedgeree provides lean protein, a portion of green veg and lots of other valuable vitamins.
- Puts leftover rice to a good use
🛒 Key ingredients:
This tasty kedgeree requires a few simple ingredients. You should be able to find them all at your normal supermarket.
- Rice - I always make kedgeree with basmati rice. Cook the rice from scratch or use a packet of microwaveable pre-cooked rice if you are in a hurry. This recipe is also a great way to use leftover cooked rice.
- Green chilli - adds a mild heat and a slightly tart freshness to the dish.
- Smoked haddock - you can use dyed, undyed, fresh or frozen smoked haddock. If you're using frozen fillets, make sure they are fully defrosted first by leaving them in the fridge overnight.
- Eggs: these are boiled, sliced and added to the kedgeree when serving. You can soft-boil of hard-boil depending on your preference.
- Lime juice - traditionally lemon juice is used to add citrusy fresh flavour to kedgeree recipes, but I found lime was a better match for the mild spices in the dish.
- Curry powder: adds a subtle spiciness. Use mild or medium, but avoid hot curry powder because it will overpower the other more delicate flavours in the rice.
- Coriander/cilantro: parsley is a more traditional choice for garnishing kedgeree, but I prefer coriander because it adds a little more complexity.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Smoked haddock: Swap this for another variety of smoked or strong-flavoured fish like mackerel, kippers, or smoked salmon. While unsmoked haddock can be used as an alternative, it's important to note that the dish will be devoid of its distinctive smokiness, potentially resulting in a slightly bland taste.
- Basmati rice: You can use jasmine rice or another variety of white long-grain rice. Brown rice will also work if you are looking for a healthier option.
- Green chilli: Switch for a fresh red chilli or a little chilli powder.
- Green beans: Swap these for spinach or peas, or omit them if you prefer
- Lime juice: You can use lemon juice instead.
- Coriander/cilantro: Chopped fresh parsley will also work well.
Variations:
- Mackerel, kipper or salmon kedgeree. Switch the smoked haddock for another smoked or bold-flavoured fish.
- Poached egg kedgeree topped with a poached egg instead of a boiled egg.
- Healthy kedgeree made with brown rice, quinoa or cauliflower rice instead of white rice.
- Vedgeree: Make vegetarian kedgeree with smoked tofu instead of haddock or by adding more eggs and veggies.
- Leek kedgeree. Swap the green beans for braised leeks.
🧑🍳 Recipe steps
Step 1: Cook the rice according to packet instructions, boil the eggs for 6-8 minutes and simmer the beans until tender.
Step 2: Place a large frying pan on a medium heat and add oil. Add the smoked haddock pieces when the oil is hot, fry for a few minutes until they turn opaque and set aside.
Step 3: Add more oil to the pan, add the onions, cook for a few minutes until they are soft and translucent and then add the green chilli and ginger and cook for a minute or two more until fragrant. Stir in the curry powder and sugar.
Step 4: Add the cooked rice to the pan and stir until the rice is hot and the seasoning is incorporated. Then remove the pan from the heat and stir in the lime juice. Stir in the cooked smoked haddock, green beans, and chives and serve immediately topped with egg slices, chopped coriander/cilantro and a dollop of cool yoghurt.
Expert Tips
- Get prepped - kedgeree is a dish that comes together quickly. Make sure you have cooked the rice, beans, eggs and haddock first.
- Add the lime juice at the end - to bring a bright, fresh and citrusy flavour that contrasts the umami fried onions and smoked haddock. Adding lime juice too early will mellow its flavour as it cooks in the pan.
- Serve with yoghurt - the savoury flavours and mild spiciness of the kedgeree taste even better when served with a dollop of plain or Greek yoghurt.
🙋 FAQs
Kedgeree was inspired by a rice-and lentil dish called khichujī. It is believed that British colonials enjoyed a variation of khichujī with fish and eggs and brought the dish back to the UK, where it has been enjoyed as a breakfast or brunch dish ever since.
Kedgeree is a warming, comforting and deeply satisfying meal, but is also not overly heavy. Onions and smoked haddock give the dish a distinctive umami-ness, while fresh green chilli, ginger and curry powder provide mildly spiciness and aromatic flavour. A final squeeze of lemon or lime juice and a handful of coriander/cilantro add notes of brightness and fresh flavour that contrast with the savouriness of the dish.
Green chilli and curry powder feature in many kedgeree recipes and add mild spiciness and aromatic flavour to the dish. However, heat is by no means the main player. Those who are sensitive to spice shouldn't be concerned, but skipping the green chilli will make the dish even milder.
The rice and eggs can be cooked ahead of time, but fish tastes best when cooked fresh. Cooked kedgeree can be stored in the fridge and reheated the next day, but you should make it fresh to enjoy it at its best.
It's important to buy fish from sustainable sources to help protect fish stocks and keeps other marine life safe. The easiest way to know if it's sustainable is to watch out for the blue Marine Conservation Society logo. These guys keep tabs on the sustainability of different fish stocks. You can find the latest info in their Good Fish Guide.
Serving suggestions
Most people will agree that smoked haddock kedgeree is a meal in its own right. I don't think it calls for anything more than a simple green salad. However, a handful of chopped fresh coriander/cilantro and a dollop of cool plain or Greek yoghurt are sure to elevate the other flavours in the dish.
When it comes to wine, rich Riesling or full-flavoured sauvignon blanc are both an excellent match for the smoky flavour of the fish.
📦 Storage
Kedgeree tastes best when eaten fresh, but you can store it in the fridge for up to 24 hours to enjoy the next day. Ensure any leftovers are thoroughly reheated before tucking in.
Kedgeree is not suitable for freezing because the eggs and rice do not fare well in the freezer.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
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📖 Recipe
Easy Smoked Haddock Kedgeree
Equipment
- Chopping board
- frying pan
Ingredients
- 150 g (⅔ cup) basmati rice (Note 1)
- 2 eggs
- 150 g (5 oz) green beans chopped into 2cm/ 1 inch pieces (Note 2)
- 2 tbsp oil sunflower, groundnut or another type of neutral oil
- 200 g (7 oz) smoked haddock fillets cut into 2cm/1inch pieces (Note 3)
- ½ onion finely chopped
- 3 g (½ tbsp) fresh ginger grated
- 1 green chilli finely chopped (Note 4)
- 1 tbsp curry powder (Note 5)
- ½ tbsp sugar
- ½ lime juice (Note 6)
- 4 g (1.5 tbsp) chives finely chopped
To serve
- coriander/cilantro roughly chopped (Note 7)
- plain or Greek yoghurt optional
Instructions
- Cook the rice according to packet instructions
- Meanwhile, bring a large pan of water to boil and cook the eggs for 6-8 minutes. (Note 8)
- Remove the eggs from the pan when they are done and leave them in a bowl of cold water to cool.
- Add a little salt to the water and simmer the green beans for a few minutes until tender. Drain and set aside when done.
- Place a large frying pan or wok on a medium heat, add half of the oil and cook the smoked haddock pieces for a few minutes until they turn opaque. Remove from the pan and set aside.
- Pour in the remaining oil, add the onion and cook for a few minutes until translucent.
- Add the ginger and green chilli and cook for a further minute until fragrant.
- Stir in the curry powder and sugar.
- Add the cooked rice and stir until it is hot and the seasoned onions are evenly distributed.
- Remove the pan from the heat and stir in the lime juice.
- Add the cooked green beans, cooked haddock pieces and chives.
- Mix thoroughly and serve immediately with the peeled and sliced hard-boiled eggs, coriander/cilantro and yoghurt.
Notes
- Rice: You can also use jasmine rice or another variety of white long-grain rice or brown rice. Feel free to use microwavable pre-cooked rice.
- Green beans: Substitute with spinach or peas.
- Smoked haddock: Use dyed, undyed, fresh or frozen smoked haddock. If you're using frozen fillets, make sure they are fully defrosted first by leaving them in the fridge overnight. While unsmoked haddock can be used as an alternative, the dish will be devoid of its distinctive smokiness and might taste bland.
- Green chilli: Substitute with fresh red chilli or a little chilli powder.
- Curry powder: Use mild or medium. Avoid hot curry powder. It will overpower the more delicate flavours in the dish.
- Lime: Substitute with lemon juice.
- Coriander/cilantro: Substitute with chopped fresh parsley.
- Eggs: Boiling for 6-8 minutes will give you soft egg yolks. If you prefer a hard yolk simmer for 10 minutes.
Tried this tonight Helen and it was delicious.
Geraldine
I'm very happy to hear that, Geraldine. Thank you for letting me know!
Really easy to prepare and super tasty. Works as both a winter and summer dish.
Thank you for letting me know Andrea, really happy to hear you enjoyed it.