Spicy Kedgeree Recipe

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(43 ratings)
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5 min


35 min

Nutrition per portion

Calories 600 kCal 30%
Fat 14g 20%
  -  Saturates 3.5g 18%


  • 500g (1lb 2oz) undyed smoked haddock
  • ½tsp dried chilli flakes
  • 400ml (14fl oz) semi-skimmed milk
  • 2tbsp vegetable oil
  • 2 medium onions, chopped
  • 300g (10oz) basmati rice
  • 1tbsp curry powder
  • 3 cardamom pods, split
  • ½tsp turmeric
  • 1 cinnamon stick
  • 250ml (9fl oz) vegetable stock
  • 175g (6oz) frozen peas
  • handful coriander leaves
  • 3 free-range eggs, hard-boiled and quartered
  • lime wedges, to serve


  • Place the haddock in a pan over a gentle heat with the chilli flakes and milk. Simmer for 4 minutes then remove from the heat and leave to infuse for 10 minutes. Flake the fish and set aside.

  • Heat the oil in a frying pan and cook the onions for 5 minutes. Stir through the rice and spices. Pour the milk and stock over the rice, stir, bring to the boil, cover and simmer for 10 minutes.

  • Stir the fish through the rice with the peas, coriander and eggs. Continue to heat for 3 minutes. Serve with lime wedges.

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(43 ratings)
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