Kedgeree is a warm, comforting dish with deep roots in British and Indian cuisine. Often associated with hearty breakfasts but just as satisfying for lunch or dinner, this easy kedgeree recipe brings together flaked smoked fish, aromatic spices, soft-boiled eggs, and fluffy rice in a way that’s both simple and full of flavor. While BBC kedgeree recipes are often trusted for their balance and authenticity, you can make a delicious version at home without needing complex skills or expensive ingredients. It’s an ideal meal when you want something filling, mildly spiced, and nutritious.
What Is Kedgeree?
A Colonial Fusion Dish
Kedgeree is a traditional Anglo-Indian dish that originated during the British colonial period. Inspired by the Indian dish khichri, which combines lentils and rice, kedgeree evolved in the UK with additions like smoked haddock, hard-boiled eggs, and parsley. Over time, it became a beloved comfort food, particularly in British households.
Key Characteristics
Kedgeree is typically made with basmati rice, smoked white fish (usually haddock), curry powder or turmeric, butter, and eggs. The dish is known for its gentle spice, savory fish, and bright accents from herbs and lemon. Though traditionally eaten at breakfast, it’s versatile enough for any meal of the day.
Ingredients for Easy Kedgeree Recipe
To make a simple and delicious kedgeree, you’ll need the following ingredients. This version is designed to serve about 4 people.
- 300g smoked haddock fillets (undyed if possible)
- 1 cup basmati rice
- 1 onion, finely chopped
- 2 tablespoons butter or oil
- 2 teaspoons mild curry powder
- ½ teaspoon turmeric (optional, for color)
- 34 eggs
- 500ml milk (or enough to cover the fish)
- Salt and pepper to taste
- Fresh parsley or coriander, chopped
- Lemon wedges, for serving
Cooking Instructions
Step 1: Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents clumping. In a medium pot, bring 2 cups of water to a boil. Add the rice with a pinch of salt, reduce the heat, and simmer covered for about 1012 minutes or until the rice is just cooked. Drain any excess water and set aside.
Step 2: Poach the Fish
Place the haddock in a shallow pan and cover with milk. Bring to a gentle simmer and poach for about 68 minutes, or until the fish flakes easily. Be careful not to let the milk boil vigorously. Once cooked, remove the fish with a slotted spoon, allow it to cool slightly, then flake into large chunks. Reserve the poaching milk for added flavor later.
Step 3: Boil the Eggs
While the fish is poaching, boil the eggs in a separate pot for about 89 minutes for a firm yolk. Cool under cold water, peel, and set aside. You can halve or quarter them for serving.
Step 4: Prepare the Spice Base
In a large frying pan or skillet, melt the butter over medium heat. Add the chopped onion and sauté for 57 minutes until soft and translucent. Stir in the curry powder and turmeric. Cook for another minute to release the fragrance of the spices.
Step 5: Combine Ingredients
Add the cooked rice to the pan with the onions and stir to coat the grains in the spiced butter. Pour in a bit of the reserved poaching milk just enough to moisten the mixture and enhance the flavor. Gently fold in the flaked fish. Be careful not to over-stir; you want chunks of fish to remain intact. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Transfer the kedgeree to a large serving dish or individual plates. Top with halved or quartered eggs and sprinkle with chopped parsley or coriander. Serve with lemon wedges on the side to add a zesty brightness to each bite.
Tips for the Best Kedgeree
Choosing the Right Fish
Smoked haddock is the most traditional option, but you can substitute with other smoked white fish like cod or pollock. If using unsmoked fish, you may want to add a little more seasoning or a dash of smoked paprika to bring in that deeper flavor.
Use Day-Old Rice
Although freshly cooked rice works well, kedgeree is an excellent dish for using up leftover rice. Day-old rice tends to be firmer and separates better, which is ideal for achieving a fluffy texture.
Make It Creamier or Spicier
If you prefer a creamier version, stir in a tablespoon or two of cream or crème fraîche just before serving. For more heat, add a chopped green chili when sautéing the onions or use a spicier curry blend.
Serving Suggestions
Perfect Any Time of Day
Though kedgeree is traditionally a breakfast or brunch dish, it’s hearty enough for lunch or dinner. Pair it with a simple side salad or steamed greens for a more complete meal. It also works beautifully as a light supper on cooler evenings.
Leftovers and Storage
- Refrigeration: Store leftover kedgeree in an airtight container for up to 3 days.
- Reheating: Reheat gently in a pan with a splash of water or milk to loosen it. Avoid microwaving with the eggs, as they may turn rubbery.
- Freezing: While kedgeree can be frozen, it’s best enjoyed fresh. If freezing, remove the eggs first and store separately.
Nutrition Information
Kedgeree is a well-balanced dish that includes protein, healthy fats, and carbohydrates. Fish provides omega-3 fatty acids and essential minerals, while eggs offer additional protein and vitamins. Using basmati rice keeps the meal light and easy to digest. For a lighter version, you can reduce the butter and use low-fat milk for poaching.
Why This Easy Kedgeree Recipe Stands Out
This recipe combines all the traditional flavors of kedgeree in a way that’s accessible for home cooks. It uses simple ingredients and a straightforward process while delivering a final dish that’s rich in taste, texture, and warmth. Whether you’re following a BBC kedgeree recipe for inspiration or trying this version on your own, you’ll find it an excellent way to enjoy a historical dish with modern ease.
With its fragrant rice, flaky smoked fish, spiced onions, and creamy eggs, kedgeree is a timeless dish that deserves a regular spot on your meal rotation. It’s quick enough for busy weeknights and elegant enough for weekend brunches. This easy kedgeree recipe is proof that comfort food can also be flavorful, wholesome, and deeply satisfying.