Kedgeree is a much-loved dish in Britain and India; there is something about the combination of smoked haddock, eggs and rice that eternally appeals. For a fuss-free dinner that can be rustled up in just over half an hour, this kids recipe is well worth a go. 

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Method
1.
Dice the fish into 2cm cubes and set aside
2.
Preheat the oven to 200°C/gas mark 6
3.
Trim the dark green top off the leek and wash thoroughly under cold water. Slice finely and set aside
4.
Place a large pan over a medium heat and once hot, add the oil and butter
5.
Once the butter is bubbling, add the shallot, leek, celery and garlic and cook for 2 minutes, stirring continuously - so as not to colour
6.
Wash the rice 3-5 times under cold running water. Drain and allow to stand for 15 minutes. Add the washed rice to the pan, stir and cook for 1 minute
Room for a little one
Show your kids how to wash rice. Pour water into the rice and let them swirl the grains around with their fingers to remove as much of the starch as possible when draining
7.
Add the saffron, curry powder and fish stock. Bring to a simmer and cover with a lid. Transfer the pan to the oven and cook for 15 minutes
8.
Meanwhile, bring a pot of water to the boil. Gently lower in the eggs and continue to boil for 10 minutes. Remove and allow to cool, then peel and slice
Back to school
The best method for peeling eggs is to let the eggs cool completely in cold water, then have your kids roll the eggs gently between their hands to crack the shell all over before peeling
9.
Once the rice is cooked, remove the pan from the oven and add the smoked haddock
10.
Place the lid back on and leave for 3-5 minutes to steam the fish. Then, gently fold the coriander and egg through the rice. Season with salt and pepper
11.
Divide the kedgeree across 4 bowls and serve with a few lemon wedges
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Ingredients

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Nutrition (per Portion)

Calories

594
30%

Sugars

3g
3%

Fat

19g
27%

Saturates

9g
43%

Salt

2026mg
34%
of an adult's guideline daily amount
Nathan Outlaw shares a child-friendly kedgeree recipe with Great British Chefs