Easy Kedgeree Recipe UK
Kedgeree is a comforting British dish that blends smoked fish, fluffy rice, boiled eggs, and warming spices into a meal that feels both exotic and familiar. Originally inspired by Indian cuisine during the colonial era, kedgeree has become a classic in UK households, especially as a hearty breakfast or brunch option. This easy kedgeree recipe captures the traditional flavours while simplifying the method for quick and satisfying results. Whether you’re preparing a weeknight dinner or a weekend brunch, this dish offers a balanced combination of protein, carbohydrates, and bold flavor.
What Is Kedgeree?
Origins and Cultural Significance
Kedgeree traces its roots to the Indian dish ‘khichri,’ a mixture of rice and lentils. British colonial officers brought the idea back to the UK, where it evolved into what we now recognize as kedgeree a dish typically made with flaked smoked haddock, rice, eggs, and curry-style spices. It’s a true fusion of Eastern and Western culinary traditions and has held a place in British kitchens for generations.
A Versatile and Balanced Meal
While traditionally served for breakfast, kedgeree can easily be enjoyed for lunch or dinner. It’s packed with protein from fish and eggs, complex carbohydrates from rice, and gentle spices that warm the palate. Plus, it’s easy to adapt based on what ingredients you have available.
Ingredients for Easy Kedgeree
Essential Ingredients
For a classic UK-style kedgeree, you’ll need:
- 300g smoked haddock (undyed if possible)
- 200g basmati rice
- 3 eggs
- 1 medium onion, finely chopped
- 2 tablespoons butter or oil
- 1 bay leaf
- 1 teaspoon curry powder (mild or medium)
- Fresh parsley or coriander, chopped (optional garnish)
- Salt and black pepper to taste
- Lemon wedges for serving
Optional Additions
To vary the recipe or make it more substantial, you can also include:
- Frozen peas or sweetcorn
- Chopped spinach or kale
- Chili flakes for extra heat
- A splash of cream for a richer texture
How to Make Easy Kedgeree
Step-by-Step Instructions
- Cook the rice: Rinse the basmati rice under cold water until the water runs clear. Boil in salted water for 1012 minutes until tender. Drain and set aside.
- Boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 810 minutes, then transfer to cold water. Peel and cut into quarters once cooled.
- Poach the fish: In a large pan, add the smoked haddock with enough water to just cover. Add the bay leaf and bring to a gentle simmer. Cook for 57 minutes until the fish flakes easily. Remove the fish and set aside. Reserve about 100ml of the poaching liquid.
- Sauté the onion: In a large frying pan, melt the butter and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.
- Add the spices: Stir in the curry powder and cook for 12 minutes until fragrant. Add a splash of the reserved fish poaching liquid if the pan gets too dry.
- Combine the ingredients: Flake the haddock into large chunks, discarding any skin or bones. Add the fish and cooked rice to the onion and spice mixture. Mix gently to combine without breaking up the fish too much.
- Adjust seasoning: Add more of the reserved poaching liquid if the mixture seems too dry. Season with salt and pepper to taste.
- Finish and serve: Gently fold in the boiled eggs and garnish with fresh herbs. Serve warm with lemon wedges on the side.
Tips for the Best Kedgeree
Use Undyed Smoked Haddock
Undyed smoked haddock offers a more natural flavor and avoids the artificial yellow coloring often found in dyed versions. It also provides a cleaner appearance to your final dish.
Don’t Overcook the Fish
Poach the fish gently to prevent it from drying out. It should just flake apart with a fork, remaining moist and tender.
Let the Flavors Develop
If time allows, let the kedgeree rest for a few minutes before serving. This allows the spices to infuse into the rice and the overall flavor to deepen.
Adjust Spiciness
Kedgeree is typically mildly spiced, but you can increase the heat with a pinch of cayenne pepper or chopped fresh chilies if preferred.
Why This Easy Kedgeree Recipe Works
Simple Ingredients, Bold Flavour
Using just a handful of ingredients, this recipe brings together smoky, savory, and gently spicy flavors in a satisfying way. The curry powder complements the fish without overpowering it, and the eggs add richness and texture.
Quick Cooking Time
From start to finish, this easy kedgeree can be on the table in under 40 minutes, making it perfect for busy days or spontaneous cravings for comfort food.
Family-Friendly Meal
The subtle spice makes this a kid-friendly dish while still offering enough complexity to satisfy adult palates. It’s also a great way to introduce fish into the diet for those who aren’t used to eating it regularly.
Storage and Reheating Tips
Storing Leftovers
Place leftover kedgeree in an airtight container and refrigerate for up to 2 days. Make sure it has fully cooled before storing.
Reheating Safely
Reheat gently in a saucepan over low heat with a splash of water or stock to prevent it from drying out. Stir occasionally and ensure it’s heated all the way through before serving. Avoid reheating more than once.
Serving Suggestions
With a Side Salad
A crisp green salad with a citrus vinaigrette pairs well with the warmth of the kedgeree, adding freshness and contrast.
With Toasted Bread
Serve alongside crusty bread or toasted sourdough for added texture and heartiness, particularly if enjoying it as a brunch dish.
As a Light Supper
Pair kedgeree with a cup of soup or grilled vegetables to make a well-rounded light dinner.
Make It Your Own
Swap the Fish
If smoked haddock isn’t available, try using other fish like salmon, mackerel, or even canned tuna for convenience. Each will bring a unique flavour to the dish.
Make It Vegetarian
Omit the fish and use sautéed mushrooms, lentils, or tofu instead. Add a bit of smoked paprika to replicate the smoky notes of haddock.
Use Brown Rice
For a healthier version, substitute basmati rice with cooked brown rice. It adds a nutty flavor and extra fiber but requires a longer cooking time.
This easy kedgeree recipe is a timeless UK favorite that combines the best of British and Indian culinary traditions. Simple, nutritious, and packed with flavour, it’s an ideal choice for any meal of the day. With its versatility, kedgeree can be made to suit all dietary needs and taste preferences. Whether you’re cooking for your family, hosting brunch guests, or just looking for a comforting meal on a cold evening, this kedgeree delivers satisfying results every time. Keep this recipe in your rotation for a reliable and flavourful dish that never goes out of style.