Kedgeree Recipe

40 minutes


  • 1 undyed smoked haddock fillet, (preferably peat smoked)
  • 350ml of water, cold
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 knob of butter
  • 150g of basmati rice
  • 2 eggs


  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric


Grind the cumin and coriander seeds and combine with the chilli and turmeric to make the masala
In a heavy-based pan, poach the haddock in the cold water then remove and set aside. Keep the water in a bowl or jug
Add the butter to the same pan and sauté the onion until soft. Add 2 ½ tsp of the masala and the rice and stir once. Add the water, put the lid on and bring to a simmer for 10 minutes. Check the rice, which should be perfect
Add the haddock back to the pan and stir through. Serve with the poached eggs on top