Name: Easy Kedgeree Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 2 tbsp curry powder (we used Madras); 300g basmati rice; 600ml chicken stock; 400g skinless smoked haddock; 100g frozen peas

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Introduction

Kedgeree is a comforting and flavorful British breakfast classic with Indian roots. This easy version combines fragrant curry spices, tender smoked haddock, and fluffy basmati rice for a satisfying meal any time of day.

Two white plates with a blue rim hold a golden-yellow rice dish mixed with bright green peas, creating a colorful contrast. The rice layer is light and fluffy, speckled with spices, and is topped unevenly with thin white slices of a soft cheese or butter. One plate is placed closer to the front with a silver fork resting on its right side, while the other plate sits slightly behind with a spoon inside. The setup is on a rough wooden table, and in the background, there is a clear glass with a light yellow drink. The surface under everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp curry powder (we used madras)
300g basmati rice
600ml chicken stock
400g skinless smoked haddock
100g frozen peas

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. In an ovenproof saucepan or flameproof casserole, heat over medium heat and toast the curry powder for 1 minute until fragrant.
Step 2: Stir in the basmati rice until it is well coated with the curry powder. Pour in the chicken stock and bring to the boil on the stove.
Step 3: Lay the smoked haddock on top of the rice and stock mixture. Cover the pan with a lid or foil and transfer it to the preheated oven.
Step 4: Cook in the oven for 30 minutes, allowing the rice to absorb the stock and the haddock to cook through gently.
Step 5: Remove the dish carefully from the oven and let it rest for 1 minute. Stir through the frozen peas while breaking up the haddock and fluffing the rice with a fork.
Step 6: Season to taste with salt and pepper, then serve warm.

Tips & Variations

Use smoked haddock for authentic flavor, or substitute with cooked salmon for a milder taste.
Add a handful of chopped fresh herbs like parsley or cilantro to brighten the dish.
For extra creaminess, stir in a knob of butter or a splash of cream just before serving.
If you prefer spicier kedgeree, increase the amount of curry powder or add a pinch of chili flakes.

Storage

Store leftover kedgeree in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through, adding a splash of water if it feels dry.

How to Serve

Two white plates with thin dark rims hold a serving of yellowish spiced rice mixed with bright green peas. Scattered on top are thin white shavings, likely cheese, adding a smooth texture contrast to the rice. Each plate has a fork resting on the edge, placed on a rough wooden table. In the background, there is a glass with light yellow liquid and stacked white bowls on a white marbled surface. The scene is bright and simple, showing the food as the main focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for kedgeree?

Basmati rice works best because of its fragrant aroma and fluffy texture, but you can use other long-grain rice varieties if needed. Avoid sticky or short-grain rice as they can make the dish mushy.

Is kedgeree traditionally eaten for breakfast or dinner?

Kedgeree originated as a breakfast dish in Britain, but it’s now enjoyed any time of the day, making a hearty brunch, lunch, or light dinner.