Kedgeree

Name: Kedgeree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g smoked haddock; 300g basmati rice, cooked; 4 hard-boiled eggs, quartered; 1 large onion, diced; 2 tsp curry powder; 1 tsp turmeric; 50g butter; 150ml cream; 1 large handful fresh parsley; lemon to serve

Flaked smoked haddock folded through buttery curried rice with cream and turmeric, topped with quartered hard-boiled eggs and fresh parsley, a British breakfast classic hearty enough for dinner.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

medium

Cuisine

British

Ingredients

400gsmoked haddock

300gbasmati rice, cooked

4hard-boiled eggs, quartered

1large onion, diced

2 tspcurry powder

1 tspturmeric

50gbutter

150mlcream

1 large handfulfresh parsley

lemonto serve

Instructions

Poach haddock in milk 10 minutes. Flake flesh, reserve milk.

Fry onion in butter until golden. Add curry powder and turmeric.

Add cooked rice, stir to coat.

Add a splash of poaching milk and cream, fold in fish.

Heat through gently.

Serve topped with quartered eggs and parsley.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

350

Protein

10.8g

Fat

23.7g

Carbs

24.8g

Fiber

1.6g

Sodium

80mg

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