How to Make Kedgeree – A Classic British Comfort Dish

Kedgeree is a wonderfully comforting and lightly spiced dish that blends the warmth of British cuisine with the aromatic flair of Indian flavours. Originally adapted from the Indian dish khichdi during the colonial era, kedgeree has stood the test of time and become a firm favourite in British kitchens, especially as a hearty breakfast or brunch option.

In this blog post, we’ll show you how to make kedgeree at home, using traditional ingredients and simple steps. Whether you’re cooking for the family or preparing a special weekend brunch, kedgeree is a brilliant choice that delivers both flavour and nostalgia.

--- published by foodie Parmod.

What is Kedgeree?

Kedgeree is a curried rice dish made with flaked fish (usually smoked haddock), hard-boiled eggs, rice, butter, and mild curry spices. The result is a rich, creamy, and subtly spicy dish that’s perfect served warm.

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Ingredients for Traditional Kedgeree

Here’s what you’ll need to make a classic British kedgeree (serves 4):

300g smoked haddock (undyed if possible)

200g basmati rice

500ml milk

2 bay leaves

4 free-range eggs

1 medium onion, finely chopped

50g unsalted butter

1 tablespoon curry powder (mild or medium, to taste)

Fresh parsley, chopped (for garnish)

Salt and pepper, to taste

Juice of half a lemon

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Step-by-Step Method

1. Poach the Fish

Place the smoked haddock fillets in a shallow pan and cover with the milk and bay leaves. Gently bring to a simmer (don’t boil) and poach for about 8 minutes or until the fish flakes easily. Remove the fish and set aside. Reserve the milk – you’ll use some later.

2. Cook the Rice

Rinse the basmati rice under cold water until the water runs clear. Cook in a separate pot according to packet instructions or until just tender. Drain and set aside.

3. Boil the Eggs

Place the eggs in a pan of cold water and bring to the boil. Once boiling, cook for 9 minutes. Drain, cool under cold water, peel and chop into quarters.

4. Sauté the Onions and Spices

In a large frying pan, melt the butter and gently fry the chopped onion until soft and golden. Stir in the curry powder and cook for another 2 minutes, allowing the spices to release their aroma.

5. Combine Everything

Flake the poached haddock into large chunks, removing any skin and bones. Add the rice to the pan with the onions and gently stir. Pour in a splash (around 50ml) of the reserved poaching milk to moisten the mixture. Add the flaked fish and gently fold everything together, being careful not to break up the fish too much.

Season with salt, pepper, and lemon juice to brighten the flavours.

6. Serve

Top the kedgeree with the quartered boiled eggs and a generous sprinkle of chopped fresh parsley. Serve immediately while warm.

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Tips for the Perfect Kedgeree

Smoked haddock gives the best traditional flavour, but you can also try other firm white fish such as cod or salmon.

If you like it creamier, stir in a spoonful of crème fraîche or a knob of butter before serving.

Add peas or spinach for a bit of greenery and extra nutrition.

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Why Kedgeree is a British Favourite

Kedgeree is a symbol of Britain’s culinary evolution – a dish born from fusion that has earned its place at the British breakfast table. It’s warming, filling, and full of subtle spice, making it a dish loved across generations.

It’s also incredibly versatile – you can enjoy it as a breakfast, brunch, or even a light dinner. It reheats well too, which is handy for leftovers.

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Final Thoughts

Now that you know how to make kedgeree, why not give it a go? With simple ingredients and a quick prep time, it’s an easy dish to add to your repertoire. Plus, the combination of smoky fish, fragrant rice, and creamy eggs is sure to become a firm favourite in your household.

Whether you’re bringing a touch of tradition to your breakfast table or preparing a nostalgic meal, kedgeree offers a delightful taste of British heritage with every bite.

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How to make kedgeree

Traditional kedgeree recipe

British kedgeree

Smoked haddock kedgeree

Kedgeree breakfast recipe

Easy kedgeree dish

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Ready to try it? Let us know how your kedgeree turned out in the comments below!

--- write ✍️ by foodie Parmod.