Introduction
Kedgeree is a distinctive and much-loved dish in British cuisine, combining smoked fish, rice, eggs, and gentle spices into a comforting and aromatic meal. Most commonly served for breakfast or brunch in the UK, kedgeree occupies a unique place on the table, bridging the gap between light morning fare and a satisfying main dish. Its warm flavours and soft textures make it especially appealing on cooler mornings or as an elegant yet simple supper.
The origins of kedgeree can be traced back to British colonial India, where it evolved from khichdi, a humble rice-and-lentil dish often eaten for breakfast. When British settlers adapted the recipe, they replaced lentils with smoked fish, added eggs, butter, and mild spices, and transformed it into the version now recognised as kedgeree. By the Victorian era, it had become firmly established in British households and hotels as a refined breakfast dish.
At The Recipe Kitchen, this kedgeree recipe honours the traditional UK interpretation. It focuses on smoked fish, lightly spiced rice, and careful cooking to create a dish that is fragrant, comforting, and accessible to home cooks, while staying true to its cultural roots.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Rice and Fish
- 300 g smoked haddock or smoked cod, skin removed
- 300 ml milk
- 300 g basmati rice
- 1 bay leaf
For the Kedgeree Base
- 50 g butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 teaspoons mild curry powder
- 1 teaspoon ground turmeric
- Salt, to taste
- Black pepper, to taste
To Finish
- 3 hard-boiled eggs, peeled and quartered
- 2 tablespoons fresh parsley or coriander, chopped
- Lemon wedges, to serve
Step-by-Step Instructions
- Poach the smoked fish
Place the smoked fish in a shallow saucepan and pour over the milk. Add the bay leaf and bring to a gentle simmer. Cook for 5–6 minutes until the fish is just cooked through. Remove the fish from the milk and set aside. Reserve the milk and discard the bay leaf. - Cook the rice
Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to packet instructions until tender. Drain well and set aside. - Flake the fish
Once the fish has cooled slightly, flake it into large pieces, checking carefully for any bones. Keep warm. - Prepare the base
Heat the butter and oil together in a large frying pan over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent, but not browned. - Add the spices
Stir in the curry powder and turmeric. Cook gently for 1–2 minutes, stirring constantly, to release the aromas without burning the spices. - Combine rice and fish
Add the cooked rice to the pan and gently stir to coat it evenly in the spiced butter mixture. Pour in a small ladle of the reserved poaching milk to keep the dish moist. - Add the fish
Gently fold the flaked smoked fish into the rice, taking care not to break it up too much. Season with salt and black pepper to taste. - Finish the dish
Add the quartered eggs and warm everything through over low heat for 2–3 minutes. Sprinkle with chopped herbs. - Serve
Serve hot with lemon wedges on the side for squeezing over just before eating.
Cooking Tips & Variations
- Fish choice: Smoked haddock is traditional, but smoked cod or smoked pollock also work well.
- Gentle heat: Kedgeree should be mildly spiced, not hot. Use a mild curry powder for authenticity.
- Creamier texture: Add a little more of the reserved milk or a splash of cream if the rice feels dry.
- Extra richness: A knob of butter stirred in at the end enhances flavour and texture.
- Modern variations: Some versions include peas or spinach, though these are not traditional.
What to Serve With Kedgeree
- Buttered toast or crusty bread
- Fresh fruit or sliced tomatoes
- Strong tea or coffee
Kedgeree is traditionally served on its own, particularly for breakfast or brunch, but light sides work well if serving it as a main meal.
Storage & Reheating
- Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk to prevent drying out.
- Freezing: Freezing is not recommended, as the texture of the rice and fish can suffer.
Frequently Asked Questions
Is kedgeree a breakfast or dinner dish?
Traditionally it is served for breakfast or brunch in the UK, but it also works well as a light lunch or supper.
Can I use undyed smoked fish?
Yes. Undyed smoked haddock is increasingly popular and works just as well, offering a more natural colour.
Is kedgeree spicy?
No. Kedgeree is gently spiced and aromatic rather than hot, making it suitable for all palates.
Final Thoughts
Kedgeree is a wonderful example of how culinary traditions evolve through cultural exchange. Combining British and Indian influences, it delivers warmth, comfort, and subtle spice in every bite. Whether served as a traditional breakfast or a relaxed evening meal, this authentic UK kedgeree recipe offers a satisfying and timeless dish that continues to earn its place on British tables.
