1. Homepage
  2. Recipes
  3. Traditional Kedgeree Curried Rice

Traditional Kedgeree Curried Rice

Section: Satisfying Main Dishes for Every Occasion

This British-Indian dish blends smoked fish with curried rice, peas, and eggs for a rich and comforting one-dish meal. The fish is gently poached in chicken stock before being flaked into the spiced rice, which is cooked in the same flavorful broth. Aromatic spices like cardamom and turmeric coat each grain in buttery warmth. Topped with hard-boiled eggs and fresh herbs, it's deeply satisfying and ideal for make-ahead brunches or cozy dinners. Kedgeree balances tradition with versatility, adapting well to different fish or spice preferences.

Pin to Pinterest Share This Recipe Share It Via Email Print the Recipe Go to Recipe Steps
A woman wearing glasses smiles for the camera.
Published By Ioana
Updated on Tue, 01 Jul 2025 20:47:48 GMT
A dish of rice with eggs and peas. Bookmark
A dish of rice with eggs and peas. | ioanacooks.com

This comforting Kedgeree has become my favorite brunch dish for lazy weekends. With tender flakes of smoked fish nestled in golden spiced rice and topped with creamy boiled eggs, it strikes the perfect balance between cozy British tradition and warm aromatic spice. Every time I make it, it brings the same joy it did the first time I tried it in a foggy London BnB.

I first discovered this dish during a rainy weekend in London. Since then I have made it countless times for family brunches and it always disappears fast.

  • Smoked haddock or cod: offers rich depth and a touch of brininess that defines the dish
  • Long grain rice: ensures fluffy separate grains that absorb all the spices beautifully
  • Unsalted butter: creates a velvety base and blooms the spices perfectly
  • Fresh curry leaves: add authentic aroma and brightness to the dish
  • Cardamom pods: release citrus warmth when toasted briefly in butter
  • Brown onion: builds a sweet savory foundation for the curry base
  • Fresh garlic: adds essential complexity and depth
  • Curry powder: provides warmth and fragrance without overpowering heat
  • Ground turmeric: gives the rice its vibrant golden hue and earthy balance
  • Frozen peas: add sweetness and color for contrast and freshness
  • Hard boiled eggs: offer creamy texture and visual appeal
  • Fresh coriander: adds bright herbal lift right before serving
  • Chicken stock: infuses the rice and fish with full savory flavor

Step by Step Instructions

Poach the Fish:
In a large saucepan bring chicken stock to a gentle simmer. Gently lower in the fish ensuring it is mostly covered. Reduce heat and let the surface barely ripple. Poach for 8 minutes or until fish flakes easily with a fork.
Prepare the Fish:
Transfer fish to a plate to cool slightly. Once safe to handle remove skin and gently flake into large chunks. Be careful to preserve texture and check thoroughly for bones.
Cook the Rice:
Add rice directly to the remaining poaching liquid. Cover tightly and bring to a simmer. Reduce heat to low and cook undisturbed for 13 minutes. Let stand off heat for 10 more minutes. Fluff gently to separate grains.
Create the Curry Base:
Melt butter in a wide skillet over medium heat. Add curry leaves and cardamom pods and stir until fragrant. Add diced onion and garlic. Sauté gently for 5 minutes until softened and just starting to brown at the edges.
Spice the Rice:
Stir in curry powder and turmeric and let them bloom for 30 seconds. Quickly add the cooked rice and toss to coat every grain evenly in the spiced butter. Stir in the reserved poaching liquid and mix until absorbed.
Combine the Elements:
Fold in thawed peas and most of the coriander. Gently stir in the flaked fish keeping the pieces as intact as possible. Adjust salt to taste.
Present and Serve:
Transfer to a serving dish. Top with halved or quartered hard boiled eggs. Sprinkle remaining coriander over the top. Serve hot while the spices are most fragrant.
A dish of rice and eggs. Bookmark
A dish of rice and eggs. | ioanacooks.com

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. Reheat in a skillet with a splash of stock or water over low heat until warmed through. Keep the eggs separate until ready to serve to avoid overcooking.

Ingredient Substitutions

If smoked haddock is hard to find try smoked trout or salmon. For a milder version use fresh white fish and add a pinch of smoked paprika to mimic the traditional depth. Even canned tuna can work in a pinch but keep the flakes large.

Serving Suggestions

Serve Kedgeree as a full meal or pair with cooling cucumber raita for balance. A side of naan or buttered toast helps soak up the rich flavors. A lemony green salad adds freshness while mango chutney brings a sweet tangy contrast.

A close up of a dish with eggs, peas, and rice. Bookmark
A close up of a dish with eggs, peas, and rice. | ioanacooks.com

Cultural History

Kedgeree is a prime example of colonial culinary fusion. Adapted from the Indian dish khichdi British colonists added smoked fish and spices to make it a popular breakfast dish in Victorian England. It remains a classic that honors both cultures.

Frequently Asked Questions About Recipes

→ What type of fish is best for kedgeree?

Traditionally, smoked haddock or cod is used for kedgeree. However, other smoked fish like salmon or trout work as tasty alternatives.

→ Can I make kedgeree without curry leaves?

Yes, curry leaves add an extra layer of flavor, but you can omit them or substitute with bay leaves for a milder taste.

→ What is the purpose of poaching the fish?

Poaching the fish in stock ensures it remains tender and moist, while also infusing delicious flavor into the cooking liquid used for the rice.

→ Can I prepare kedgeree ahead of time?

Yes, kedgeree can be prepared in advance. Reheat gently with a splash of stock or water to maintain moisture and flavor.

→ What can I serve with kedgeree?

Serve with naan bread, green salad, or mango chutney. A side of yogurt or raita balances the spiced rice beautifully.

Traditional Kedgeree Curried Rice

Curried rice with smoked fish and peas for a warm, satisfying one-dish meal with British-Indian roots.

Time Needed to Prep
15 minutes
Cooking Duration
30 minutes
Overall Time
45 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: British

Number of Portions: 4 How Many It Serves (Serves 4 as a main dish)

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 12 oz smoked haddock or cod, skin removed and flaked
Ingredient 02 1 cup long grain rice, uncooked
Ingredient 03 2 tbsp unsalted butter
Ingredient 04 8 curry leaves, fresh preferred
Ingredient 05 4 green cardamom pods, lightly crushed
Ingredient 06 1 medium brown onion, finely diced
Ingredient 07 2 garlic cloves, minced
Ingredient 08 1 tbsp curry powder
Ingredient 09 1/2 tsp ground turmeric
Ingredient 10 1 cup frozen peas, thawed
Ingredient 11 3 hard-boiled eggs, halved or quartered
Ingredient 12 1/4 cup fresh coriander, chopped
Ingredient 13 3 cups chicken stock

Steps to Follow

Step 01

Bring chicken stock to a simmer in a saucepan. Add smoked fish and gently poach for 8 minutes until it flakes easily. Remove fish and reserve 1/2 cup poaching liquid.

Step 02

Cool slightly, then remove skin and flake the fish into large chunks, checking for bones.

Step 03

Add rice to the remaining poaching liquid. Cover and simmer on low for 13 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with spatula.

Step 04

In a skillet, melt butter. Sauté cardamom and curry leaves for 30 seconds, then add onion and garlic. Cook until soft and edges begin to brown.

Step 05

Add curry powder and turmeric, stirring to bloom. Mix in cooked rice and reserved poaching liquid until evenly coated and aromatic.

Step 06

Fold in peas and most coriander. Gently stir in flaked fish without breaking it. Adjust seasoning to taste.

Step 07

Transfer to serving dish. Top with halved eggs and remaining coriander. Serve hot.

Extra Tips

  1. Use cold rice for firmer grains if preparing ahead. Let spices bloom in butter before adding rice for enhanced flavor.
  2. Store in airtight container for up to 3 days. Reheat gently with splash of stock or water to prevent drying.

Tools You'll Need

  • Large saucepan with lid
  • Fine mesh strainer or spatula
  • Large skillet
  • Sharp knife
  • Cutting board

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains fish
  • Contains dairy (butter)
  • Contains eggs

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 425
  • Total Fat: 18 grams
  • Carbohydrate Amount: 38 grams
  • Protein Amount: 28 grams