My Basket


Kedgeree (Spicy Rice, Smoked Haddock & Boiled Eggs)

Dino Tassigiannis

Posted on 30 March 2018

Kedgeree Spicy Rice, Smoked Haddock & Boiled Eggs

Spicy Rice, Smoked Haddock & Boiled Eggs

Thought to have originated from the Indian dish khichri and brought over to Britain by the returning colonials, the dish evolved to suit the pallets at the time and adopted as a breakfast dish. The combination of fresh zest and citrus juices compliment the flaky textures of haddock and the bite brought upon through diced tomatoes and aromatic rice cooked to perfection.   

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Serves: 6


  • 2 large free-range eggs
  • 680 g usmoked haddock fillets
  • 2 fresh bay leaves
  • 170 g long grain or basmati rice
  • sea salt
  • 1 tablespoon pure butter ghee
  • 1 thumb-sized piece fresh ginger, peeled and grated
  • 1 medium onion, or 1 bunch of spring onions, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 2 heaped tablespoons curry powder
  • 1 tablespoon mustard seeds
  • 2 tomatoes, deseeded and chopped
  • 2 lemons, juice of
  • handful fresh dill
  • 1 fresh red chilli, finely chopped


1) Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.

2) Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed.

3) Melt the butter ghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

4) Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the dill and the chilli and stir gently. Place in a warm serving dish and serve with a sprinkle of more dill, chilli and wedge of lemon.

Nutritional Information Per Serving

Calories: 260 kcal
Fat: 6.7g
   Saturates: 2.9g
Carbohydrate: 22.3g
   Sugars: 1.1g
Protein: 26.9g

Rimmer's Kedgeree recipe 1

Rimmer's Kedgeree recipe 2

Rimmer's Kedgeree recipe 3

Related Posts

Chicken, Chorizo & Mushroom Pie
Chicken, Chorizo & Mushroom Pie
Combining the spice of chorizo with succulent chicken and gravy, this recipe is a far cry from dry chicken and bland fla
Read More
The Weekly T - Ep. 3: DVST8 Crimson
The Weekly T - Ep. 3: DVST8 Crimson
This week Kort Keeper sat down and gave us the low down on what makes Inspired DVST8 Crimson such a great pre-workout fo
Read More


Leave a comment

All blog comments are checked prior to publishing