Kedgeree: the traditional British recipe for the rice and smoked fish dish

Kedgeree is a traditional British recipe which was imported from colonial India. Spicy and delicious, it's curried rice with a smoked fish twist. At the time of the British Raj this dish was known as khichri, a humble dish of the Ayurvedic diet made of spices, fried onions, ginger and lentils dating back to 14th century.

Anyway, lentils were soon left out by the British people who recognized this dish as a national staple, while eggs were added as a garnish. Tasty and hearty, today the recipe has been enriched with smoked fish – some say it was a Scottish idea.

Kedgeree balances well the flavors of smoked haddock, curry, aromatic cardamom and parsley. Great to enjoy hot or cold, kedgeree is traditionally recommended as a breakfast dish, but is also great for a nutritious, tasty big family brunch meal to whip up in less than an hour.

Tips for making Easy Kedgeree

You can also add peas to kedgeree.

If you don't serve kedgeree right away, pour the mixture to a warm dish with a few butter cubes. Cover with aluminum foil and keep warm in the oven for up to 20 minutes.

If you want to use hot smoked salmon, use 500 ml of chicken stock instead of the cooking stock, then stir in the smoked salmon.

You can serve kedgeree with creamy yogurt.

If you don't have haddock, you can use another white fish.

How to store Kedgeree

You can store kedgeree in the refrigerator for up 2 days, closed in an airtight container.

Can you freeze Kedgeree?

Yes! You can portion and freeze kedgeree leftovers without eggs for 2 months, closed in freezer bags. Before serving, reheat it in the oven or on the stovetop for a few minutes and make fresh hard-boiled eggs. Make sure not to reheat cooked rice more than once.

How to make Kedgeree

In a large saucepan with salted boiling water, make the rice according to package directions. Cook, drain and let it cool aside.

Meanwhile, in a saucepan with cold water, add the eggs. Bring water to a boil for a few minutes, then remove from heat.

Cover with a lid, leave the eggs in the hot water for about 10 minutes. Remove the eggs from the water, let them cool, peel, slice and set aside.

In a large skillet, place the haddock and bay leaf. Pour in the milk until you entirely cover the fish.

Cook uncovered over medium-low heat until fish turns opaque and flakes. Transfer fish to a plate without the leaf, then remove any skin or bones, and finish flaking into large chunks with a fork. Set aside and discard the milk.

In another large pan, melt the butter together with curry powder, onions and peas if you want. Cover with a lid.

Cook for about 10 minutes or until soft. Stir in the cooked rice, eggs and fish.

Season with salt and pepper, stir again.

Garnish with parsley and the remaining eggs. Serve and enjoy!