Cuisine: British, Indian
Author: Kitchens
  • 2 pounds smoked haddock or other white fish
  • 1 sprig parsley
  • 1 bay leaf
  • 2 lemons
  • peppercorns
  • 2 ounces butter
  • 4 ounces yellow onions, peeled, trimmed and chopped
  • 1 pound long grain rice
  • 2 pints fish stock
  • 4 hard boiled eggs
  • salt and pepper
  • curry powder or grated nutmeg
  • parsley, chopped, to garnish
  • 1 lemon, cut into wedges
  1. Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan; cover with water, bring to the boil and simmer until the fish is tender.
  2. Drain, remove the skin and bones from the fish and flake the flesh.
  3. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock; bring to the boil and simmer for 20 minutes.
  4. Slice three of the hard boiled eggs and stir gently into the rice with the flaked fish. Add salt, pepper and curry powder or grated nutmeg to taste.
  5. Add the juice of the remaining lemon.
  6. Pile the kedgeree into a hot dish and garnish with parsley and the remaining hard boiled egg, chopped or quartered. Optionally, serve lemon wedges as an additional garnish.
Distinctly an Indian dish, this British Colonial import has become a staple of the British breakfast for almost two centuries. Little known in the US or Canada, it is a great dish to try. Substitute canned or leftover baked salmon or canned tuna if you prefer.
Recipe by Recipes at