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Kedgeree – English curried rice and fish

15 mins Cook
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Kedgeree – a conventional English dish constituted of curried rice with smoked fish and boiled eggs. consider it like a British biryani! A excellent, most economical fish and rice recipe that’s easy to make and seriously scrumptious.


Kedgeree – English smoked fish and rice

Is it completely uncouth to call Kedgeree an “English biryani”?? It’s just how I once in a while consider it and i suggest it within the most flattering manner. It’s a quite properly installed truth that I consider biryani to be one of the extraordinary rice dishes on the planet.

In all seriousness although, Kedgeree is a splendid instance of real fusion meals. It brings collectively rice and spices from the Subcontinent with conventional English breakfast foods like boiled eggs and smoked fish. The result is a delicious and precise Anglo-Indian whirlwind of flavours and textures.
historically kedgeree became a breakfast dish in Britain but in recent times it’s served at whenever in the course of the day. straightforward to make, in case you’re new to using smoked fish in meals, it’s an extraordinary manner to begin!
Smoked haddock or cod is poached then flaked into big chunks then tossed through curried rice.

Ingredients in Kedgeree

  • I’m positive there are fancy variations of kedgeree available however we’re creating a traditional version these days. The hero ingredient is the smoked fish. Smoked haddock is probably the most conventional desire though cod makes an superb opportunity.
  • Smoked haddock (or cod) – Smoked haddock is a preserved fish fillet product offered at grocery shops on the seafood counter, deli or packed within the fridge section. Oh, additionally fish mongers of route! It offers an specifically not pricey manner to apply fish in a meal because smoked haddock/cod is first off a good deal inexpensive than most fresh fish, handiest approximately $15/kg right here in Australia in comparison to, say, uncooked snapper fillets which are around $50/kg. Being filled with flavour, a touch additionally is going a protracted manner.

What precisely is smoked haddock? Smoked haddock is sparkling haddock (a northern european cod) that’s been brined (ie. infused with salt) then cold smoked to infuse it with a cute smokey flavour. when haddock is clearly smoked, it’s miles a faded yellow-brown color. industrial produced smoked haddock has a tendency to lack shade so is regularly dyed an orange color to make it appearance extra like the “real element”.

  • The fish is poached and then flaked into chunks. We use the flavoured poaching liquid to then cook dinner the rice.
  • Boiled eggs (9 minute eggs the usage of my boiled eggs recipe) – conventional addition along side smoked fish. Eggs additionally stretch the fish by using adding in addition protein.
  • Peas – For pops of freshness, color and introduce some precise vegetable remember into our rice dish.
  • Coriander/cilantro – For stirring thru and garnish.


  • The element that makes Kedgeree unique is the spiced butter!
    Rice – incorporates the bulk of the dish! long grain or basmati rice is pleasant for this dish, for quality lengthy-fashioned rice grains and the desired fluffy texture. Medium grain and quick grain (sushi) rice will work too although the rice is a bit decal, as is the nature of the rice.
  • Recipe is not suitable for risotto rice, paella rice, brown rice, wild rice, quinoa or fake rice (cauliflower rice and so on).
  • Spices: Curry powder and turmeric – you can absolutely use any curry powder here although traditionally used is an English / Western curry powder (in place of true Indian or Asian curry powder mix). It’s no longer highly spiced (except you opt for the recent type!) is a combination of warm spices which includes cumin, coriander, clove and turmeric. i use Clives of Indian and Keens.
  • We upload a little extra turmeric to embellish the dish’s coloration, otherwise the rice can appearance a little brown.
  • Curry leaves and cardamom – extra nods to the Indian history of this dish. Curry leaves for fragrance and because it looks appealing, even as cardamom for its specific perfume and flavour. however both are optionally available!
  • Curry leaves – A awesome component utilized in Indian/Sri Lankan cooking! pretty widely to be had in recent times in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze one hundred% flawlessly. Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. also clean to develop (i have a plant *says the plant-killer, smugly*) (playstation . curry flora are indestructible)
  • Curry leaves are pretty widely available these days at huge grocery stores.
  • Butter – For sauteing and rich flavour.
  • Onion and garlic – typical base flavourings.
  • hen inventory – Cooking the rice within the chicken stock flavoured with the fish imparts a deliciously savoury taste to the rice that’s a step up the flavour ladder from plain water.
  • Why now not fish inventory? due to the fact mass produced shop offered fish stock isn’t always very pleasant! however when you have sparkling fish inventory and like a more seafood-y tasting biryani, move for it!

How to make Kedgeree

Kedgeree is made by using poaching the fish, then cooking the rice within the poaching liquid. The rice is then tossed in a flavourful curried butter earlier than tossing the fish again in and finishing with boiled eggs.


  • cold smoked fish (other than salmon or different sashimi grade fish) wishes to be cooked earlier than eating. For Kedgeree, the fish is gently poached in stock that is then used to prepare dinner the rice. Flavour retention to the max!
  • Poach fish 8 minutes – bring the inventory to a boil. vicinity the fish in then turn the heat down so the liquid is slightly rippling. Poach for eight minutes or till the flesh flakes.
  • take away skin – cast off the fish from the poaching liquid and transfer to a plate. get rid of and discard the pores and skin – I discover a butter knife useful.
  • Flake the flesh into big chunks. preserve them big as they’ll destroy a little more when tossed thru the rice.
  • Reserve 1/2 cup liquid – measure out 1/2 cup (a hundred twenty five ml) of the poaching liquid. Set apart – we can drizzle this over the completed dish to moisten the rice.


Fish done. Now we cook the rice in the flavoured poaching liquid and make a cured butter to toss the rice in. you understand this is going to be right!

  • upload the rice into the poaching liquid then carry it to a simmer on excessive heat without the lid.
  • cook 13 minutes – region the lid on then flip the heat all the way down to low. cook for thirteen mins or until all of the liquid has been absorbed. No peeking, no stirring!
  • relaxation and fluff – get rid of from the stove with the lid nonetheless on and relaxation for 10 minutes (lid nonetheless on!). Then fluff the rice, geared up to toss into the curried butter!
  • Curried butter – even as the rice is resting, begin the curried butter. soften the butter in a huge skillet or pot (huge sufficient to suit all the rice). Sauté the garlic and onion then stir inside the spices. Be prepared for notable smells!
    add the rice and toss to coat in the curried butter.
  • Peas and coriander – add the thawed peas and maximum of the coriander (reserve a chunk for garnish) and toss via. the warmth from the rice is all that’s needed to prepare dinner heat thru the thawed peas.
  • Fish and reserved liquid – upload the flakes of fish and toss through lightly, taking care to ensure there are a few nice massive chunks. Then toss through the half of cup of reserved poaching liquid – this moistens the rice.
  • Stud with eggs – Tops with halved eggs and sprinkle with coriander. Then serve!
    To serve, just spoon into bowls and consume as is. There’s no want for sauce – the rice is exceptional and wet, and there’s actually no need for added flavour!

it’s going to keep for a few days within the refrigerator but it’s high-quality freshly made as rice tends to dry out inside the refrigerator overnight. Reheating is best done inside the microwave with a sprinkle of water to make the rice satisfactory and steamy once more.

if you do that, inform me in case you trust my description of it as an English biryani!!!

Kedgeree – English curried rice and fish

Kedgeree – English curried rice and fish

Kedgeree – a conventional English dish constituted of curried rice with smoked fish and boiled eggs. consider it like a British biryani! A excellent, most economical fish and rice recipe that’s easy to make and seriously scrumptious.
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 4 cups/ 1 litre chicken stock/broth , low-sodium

  • 500g/1 lb smoked haddock or cod , skin-on (or other smoked fish, Note 1)

  • 2 1/4 cups long grain rice , uncooked

  • 75g / 5 tbsp unsalted butter

  • 15 curry leaves (Note 2)

  • 6 green cardamom pods , lightly crushed (Note 3)

  • 1 brown onion , diced

  • 2 garlic cloves , finely minced

  • 2 tsp curry powder (anything! Use spicy if you want, I use mild)

  • 1/2 tsp turmeric powder

  • 1 cup frozen peas , thawed

  • 1/2 cup coriander/cilantro leaves , roughly chopped (sub green onion or parsley)

  • 3 hard boiled eggs , halved or quartered (9 minute cook)


Poach fish – convey chicken inventory to a boil in a big saucepan or small pot. area fish in (it ought to all be just about submerged, notice 4) and modify heat so the stock is slightly rippling. Poach it gently for eight mins or till the fish flakes apart. put off fish onto a massive plate.
Flake fish – whilst cool enough to address, discard skin (gently scrape with a butter knife) and flake fish into massive pieces, checking for any bones.
Reserve inventory – measure out half cup of the poaching liquid and set aside for later (drizzle on at quit to juice up the rice).
Cook rice 13 min – add rice into the poaching liquid in the saucepan. bring to a simmer over high warmth. cover with lid then reduce warmth to low. prepare dinner for 13 minutes.
Rest rice 10 min – remove the saucepan from the range with the lid on and rest for 10 minutes. Fluff rice the usage of a rubber spatula.
Curried butter – whilst the rice is resting, melt the butter in a totally massive (30cm/12") non stick skillet or pot, over medium-excessive warmth. add the cardamom pods and curry leaves and stir for 30 seconds. upload the onions, garlic and sauté for five mins till browning at the edges, stirring frequently.
Toss rice – decrease heat to medium. Stir in the curry powder and turmeric, and then the rice. Toss the rice inside the spiced butter till well coated and uniformly yellow. Pour over the reserved half cup of fish poaching stock, and toss ti mix via (it moistens the rice).
Peas & fish – Stir via the peas and maximum of the coriander (keep some back for garnish). Then gently fold via the fish, taking care to keep some pieces in large chinks.
Serve – Spoon out rice onto one huge platter or individual plates to serve. pinnacle with boiled egg halves, and garnish with the final coriander. eat!


Smoked haddock (or cod) – one of the most reasonably priced alternatives at the deli of grocery shops (Coles, Woolies) and fish mongers, stained an orange/yellow coloration. Technically uncooked so we want to cook dinner it. via poaching inside the liquid we use to prepare dinner the rice, we aren't wasting a drop of flavour! Curry leaves – spectacular aspect regularly utilized in Indian cooking! pretty widely to be had these days in grocery shops in Australia (Coles, woolies, Harris farms), leftovers freeze one hundred% flawlessly! Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. (i have a plant *says the plant-killer, smugly*) (playstation curry flora are indestructible) Cardamom pods – bought at every shops, to gently overwhelm just use facet of knife and press down to interrupt shell slightly to release flavour. four. Poaching fish – It’s good enough if a chunk of the surface of the fish is above the liquid because it will steam-cook. five. Leftovers will keep for 3 days inside the fridge. it's going to freeze with out the eggs for 3 months.
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