Kedgeree is a lovely unctuous rice dish, which has its origins in Scotland and dates back as far as 1790.

Approx. Cook Time: 30 Minutes


  • 2 large free-range eggs
  • 680g undyed smoked haddock fillets (from sustainable sources where possible) pin-boned or do it yourself.
  • 2 fresh bay leaves
  • 170 g long grain or basmati rice
  • Sea salt
  • 1 knob pure butterghee
  • 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   
  • juice of 2 lemons
  • 2 good handfuls fresh coriander, leaves picked and chopped
  • 1 fresh red chilli, finely chopped
  • 1 small pot fat-free natural yoghurt


Step 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.

Step 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. Melt the butterghee 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.

Step 3

Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.