Are you looking for something tasty and hearty for breakfast? If yes, then here is a dish for you that is full of flavors because of smoked haddock, lip-smacking curry, aromatic cardamom, and fragrant parsley. We are talking about kedgeree – a traditional Indo- British breakfast recipe that can be eaten hot or cold. 

It is a bowl of rice and smoked fish that originated in colonial India when Britishers ruled the country. Now, it is one of the most cherished breakfast recipes and has enjoyed fantastic fanfare.

Kedgeree, formerly known as Khichdi in British Raj, was an Ayurvedic Khichari diet that can help you deal with various stomach problems and boast many spices, fried onions, ginger, and lentils.

Flavorsome Kedgeree Recipe for Delicious Mornings

If you have overeaten the night before, kedgeree is the perfect breakfast for you as it will provide you with comfort with strong and soothing seafood flavors. Spicy and delicious – kedgeree is effortless and an ideal dish to make for family brunch! 

It was brought to Britain by the people returning from the subcontinent. It quickly became a staple breakfast recipe in Britain due to its delicious flavors and light effects on the tummy. Kedgeree was a humble rice and lentil dish, but it evolved with time, and now it has various ingredients and smoked fish.

You can make kedgeree in just one hour, and it can be a good option for you to provide your family with a filling, comforting recipe made using wholesome ingredients.

Kedgeree Recipe
Delicous Kedgeree Recipe

Quick Stats

Prep Time: 15 minutes 

Cooking Time: 45 minutes 

Servings: 4 serves 


  • 475g of undyed smoked haddock fillet, cut in half
  • Two bay leaves
  • 200g basmati rice, rinsed and drained
  • Four free-range eggs
  • 100g/3½oz frozen peas (optional)
  • 40g/1½oz butter
  • 1 tbsp sunflower oil
  • One onion, finely chopped
  • One heaped tbsp medium curry powder
  • 3 tbsp double cream
  • 3 tbsp chopped fresh flat-leaf parsley
  • ½ lemon, juice only
  • freshly ground black pepper

Method to Prepare

  • First, place the fish in a large frying pan, skin-side up. Now, pour around 500ml of water and throw bay leaves. Bring the water to a gentle simmer. 
  • Let it cook for around 7 to 10 minutes until it is done. Drain over a colander set over a bowl to store the cooking liquor. Get rid of the bay leaves. 
  • Now, pour this cooking liquor into a saucepan and add rice. 
  • Cover it and cook at reduced heat for around 10 minutes. 
  • After 10 minutes, turn the flame off and keep the rice covered for 5 minutes to let the rice absorb all the fish liquor.
  • While rice is cooking, pour water into a saucepan and bring it to a boil. Add eggs and cook them for around 8 to 10 minutes. 
  • Drain the water, hold them under cold running water, and peel them when cool enough to handle. Once peeled, keep them aside. 
  • If you are using peas, boil them in a small pan and drain. 
  • Take a large frying pan and melt butter. Add onion and cook it for around 5 minutes on low flame until softened. Stir occasionally. 
  • Now, sprinkle a generous amount of curry powder over the onion and cook it for another 3 minutes. 
  • Then, add cooked rice into the curried onion and mix them well. 
  • Add cooked peas, cream, parsley, a black pepper powder. 
  • Cut the fish into chunky pieces and add them to the pan. 
  • Stir everything gently and squeeze lime juice and cook for around 2 minutes. 
  • Now, cut the boiled eggs into quarters and place them on the rice. 
  • Cover the pan with a lid and heat for approximately 3 minutes. 
  • Once eggs are warm, serve it and enjoy! 

Must Check: Rava Idli Recipe: Tummy-Filling Morning Meal Dish You Must Try!

Final Words 

There is something about the combination of smoked haddock, eggs, and rice that eternally appeals, and British people love it unconditionally! So, if you are looking for a hassle-free breakfast recipe that can be cooked in just an hour, then look no further than kedgeree. Try this recipe when feeding a crowd and present them with a delicious tummy-filling dish.