Kedgeree – English curried rice and fish


Kedgeree – a conventional English dish comprised of curried rice with smoked fish and boiled eggs. Consider it like a British biryani! A wonderful, economical fish and rice recipe that’s straightforward to make and significantly scrumptious.

Overhead photo of Kedgeree - English fish and rice

Kedgeree – English smoked fish and rice

Is it completely uncouth to name Kedgeree an “English biryani”?? It’s simply how I generally consider it and I imply it in essentially the most flattering method. It’s a fairly effectively established indisputable fact that I think about biryani to be one of many nice rice dishes on this planet.

In all seriousness although, Kedgeree is a superb instance of true fusion meals. It brings collectively rice and spices from the Subcontinent with traditional English breakfast meals like boiled eggs and smoked fish. The result’s a scrumptious and distinctive Anglo-Indian whirlwind of flavours and textures.

Historically kedgeree was a breakfast dish in Britain however nowadays it’s served at anytime all through the day. Simple to make, should you’re new to utilizing smoked fish in meals, it’s a superb method to begin!

Flaking fish for Kedgeree - English fish and rice
Smoked haddock or cod is poached then flaked into giant chunks then tossed via curried rice.
Bowl of Kedgeree - English fish and rice - served for dinner

Elements in Kedgeree

I’m certain there are fancy variations of kedgeree on the market however we’re making a conventional model in the present day. The hero ingredient is the smoked fish. Smoked haddock might be essentially the most conventional alternative although cod makes a superb different.

Ingredients in Kedgeree - English fish and rice
  • Smoked haddock (or cod) – Smoked haddock is a preserved fish fillet product offered at grocery shops on the seafood counter, deli or packed within the fridge part. Oh, additionally fish mongers in fact! It presents an particularly economical method to make use of fish in a meal as a result of smoked haddock/cod is firstly less expensive than most recent fish, solely about $15/kg right here in Australia in comparison with, say, uncooked snapper fillets that are round $50/kg. Being filled with flavour, a little bit additionally goes a good distance.

    What precisely is smoked haddock? Smoked haddock is recent haddock (a northern European cod) that’s been brined (ie. infused with salt) then chilly smoked to infuse it with a stunning smokey flavour. When haddock is of course smoked, it’s a pale yellow-brown color. Industrial produced smoked haddock tends to lack color so is usually dyed an orange color to make it look extra just like the “actual factor”.

    The fish is poached after which flaked into chunks. We use the flavoured poaching liquid to then cook dinner the rice.

  • Boiled eggs (9 minute eggs utilizing my boiled eggs recipe) – Conventional addition together with smoked fish. Eggs additionally stretch the fish by including additional protein.

  • Peas – For pops of freshness, color and introduce some good vegetable matter into our rice dish.

  • Coriander/cilantro – For stirring via and garnish.

Rice and curried butter

The factor that makes Kedgeree particular is the spiced butter!

Ingredients in Kedgeree - English fish and rice
  • Rice – Carries the majority of the dish! Lengthy grain or basmati rice is finest for this dish, for good long-shaped rice grains and the specified fluffy texture. Medium grain and quick grain (sushi) rice will work too although the rice is a little bit sticker, as is the character of the rice.

    Recipe shouldn’t be appropriate for risotto rice, paella rice, brown rice, wild rice, quinoa or fake rice (cauliflower rice and many others).

  • Spices: Curry powder and turmeric – You’ll be able to actually use any curry powder right here although historically used is an English / Western curry powder (versus genuine Indian or Asian curry powder combine). It’s not spicy (except you go for the HOT sort!) is a mixture of heat spices together with cumin, coriander, clove and turmeric. I take advantage of Clives of Indian and Keens.

    We add a little bit further turmeric to brighten the dish’s color, in any other case the rice can look a little bit brown.

  • Curry leaves and cardamom – Further nods to the Indian heritage of this dish. Curry leaves for perfume and since it seems enticing, whereas cardamom for its distinctive fragrance and flavour. Nevertheless each are non-obligatory!

    Curry leaves – A powerful ingredient utilized in Indian/Sri Lankan cooking! Pretty broadly obtainable nowadays in grocery shops in Australia (Coles, woolies, Harris farms), leftovers freeze 100% completely. Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. Additionally straightforward to develop (I’ve a plant *says the plant-killer, smugly*) (PS. curry vegetation are indestructible)

    Curry leaves are pretty broadly obtainable nowadays at giant grocery shops.

  • Butter – For sauteing and wealthy flavour.

  • Onion and garlic – Typical base flavourings.

  • Rooster inventory – Cooking the rice within the hen inventory flavoured with the fish imparts a deliciously savoury style to the rice that’s a step up the flavour ladder from plain water.

    Why not fish inventory? As a result of mass produced retailer purchased fish inventory shouldn’t be very good! Nevertheless you probably have recent fish inventory and like a extra seafood-y tasting biryani, go for it!

make Kedgeree

Kedgeree is made by poaching the fish, then cooking the rice within the poaching liquid. The rice is then tossed in a flavourful curried butter earlier than tossing the fish again in and ending with boiled eggs.

Cooking the smoked fish

Chilly smoked fish (apart from salmon or different sashimi grade fish) must be cooked earlier than consuming. For Kedgeree, the fish is gently poached in inventory which is then used to cook dinner the rice. Flavour retention to the max!

How to make Kedgeree - English fish and rice
  1. Poach fish 8 minutes – Carry the inventory to a boil. Place the fish in then flip the warmth down so the liquid is barely rippling. Poach for 8 minutes or till the flesh flakes.

  2. Take away pores and skin – Take away the fish from the poaching liquid and switch to a plate. Take away and discard the pores and skin – I discover a butter knife useful.

  3. Flake the flesh into giant chunks. Preserve them giant as they’ll break a little bit extra when tossed via the rice.

  4. Reserve 1/2 cup liquid – Measure out 1/2 cup (125 ml) of the poaching liquid. Put aside – we’ll drizzle this over the completed dish to moisten the rice.

Cook dinner rice

Fish carried out. Now we cook dinner the rice within the flavoured poaching liquid and make a cured butter to toss the rice in. You understand that is going to be good!

How to make Kedgeree - English fish and rice
  1. Add the rice into the poaching liquid then carry it to a simmer on excessive warmth with out the lid.

  2. Cook dinner 13 minutes – Place the lid on then flip the warmth all the way down to low. Cook dinner for 13 minutes or till all of the liquid has been absorbed. No peeking, no stirring!

  3. Relaxation and fluff – Take away from the range with the lid nonetheless on and relaxation for 10 minutes (lid nonetheless on!). Then fluff the rice, able to toss into the curried butter!

  4. Curried butter – Whereas the rice is resting, begin the curried butter. Soften the butter in a big skillet or pot (giant sufficient to suit all of the rice). Sauté the garlic and onion then stir within the spices. Be ready for superb smells!

How to make Kedgeree - English fish and rice
Freshly cooked Kedgeree - English fish and rice
  1. Add the rice and toss to coat within the curried butter.

  2. Peas and coriander – Add the thawed peas and many of the coriander (reserve a bit for garnish) and toss via. The warmth from the rice is all that’s wanted to cook dinner heat via the thawed peas.

  3. Fish and reserved liquid – Add the flakes of fish and toss via gently, taking care to make sure there are some good giant chunks. Then toss via the 1/2 cup of reserved poaching liquid – this moistens the rice.

  4. Stud with eggs – Tops with halved eggs and sprinkle with coriander. Then serve!

To serve, simply spoon into bowls and eat as is. There’s no want for sauce – the rice is good and moist, and there’s definitely no want for further flavour!

It’ll preserve for just a few days within the fridge but it surely’s finest freshly made as rice tends to dry out within the fridge in a single day. Reheating is finest carried out within the microwave with a sprinkle of water to make the rice good and steamy once more.

Should you do that, inform me should you agree with my description of it as an English biryani!!! 🙂 – Nagi x

Watch the right way to make it

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Overhead photo of Kedgeree - English fish and rice

Kedgeree – British curried rice and fish


Faucet or hover to scale

Recipe video above. Conventional English smoked fish and rice dish – consider it as an English biryani! Smoked haddock or cod tossed via a butter spiced rice studded with eggs, that is true fusion meals at its finest.


  • 4 cups/ 1 litre hen inventory/broth , low-sodium
  • 500g/1 lb smoked haddock or cod , skin-on (or different smoked fish, Word 1)
  • 2 1/4 cups lengthy grain rice , raw
  • 75g / 5 tbsp unsalted butter
  • 15 curry leaves (Word 2)
  • 6 inexperienced cardamom pods , flippantly crushed (Word 3)
  • 1 brown onion , diced
  • 2 garlic cloves , finely minced
  • 2 tsp curry powder (something! Use spicy if you’d like, I take advantage of delicate)
  • 1/2 tsp turmeric powder
  • 1 cup frozen peas , thawed
  • 1/2 cup coriander/cilantro leaves , roughly chopped (sub inexperienced onion or parsley)
  • 3 arduous boiled eggs , halved or quartered (9 minute cook dinner)


  • Poach fish – Carry hen inventory to a boil in a big saucepan or small pot. Place fish in (it ought to all be nearly submerged, Word 4) and modify warmth so the inventory is barely rippling. Poach it gently for 8 minutes or till the fish flakes aside. Take away fish onto a big plate.

  • Flake fish – When cool sufficient to deal with, discard pores and skin (gently scrape with a butter knife) and flake fish into giant items, checking for any bones.

  • Reserve inventory – Measure out 1/2 cup of the poaching liquid and put aside for later (drizzle on at finish to juice up the rice).

  • Cook dinner rice 13 min – Add rice into the poaching liquid within the saucepan. Carry to a simmer over excessive warmth. Cowl with lid then scale back warmth to low. Cook dinner for 13 minutes.

  • Relaxation rice 10 min – Take away the saucepan from the range with the lid on and relaxation for 10 minutes. Fluff rice utilizing a rubber spatula.

  • Curried butter – Whereas the rice is resting, soften the butter in a really giant (30cm/12″) non stick skillet or pot, over medium-high warmth. Add the cardamom pods and curry leaves and stir for 30 seconds. Add the onions, garlic and sauté for five minutes till browning on the edges, stirring usually.

  • Toss rice – Decrease warmth to medium. Stir within the curry powder and turmeric, after which the rice. Toss the rice within the spiced butter till effectively coated and uniformly yellow. Pour over the reserved 1/2 cup of fish poaching inventory, and toss ti combine via (it moistens the rice).

  • Peas & fish – Stir via the peas and many of the coriander (maintain some again for garnish). Then gently fold via the fish, taking care to maintain some items in giant chinks.

  • Serve – Spoon out rice onto one giant platter or particular person plates to serve. Prime with boiled egg halves, and garnish with the remaining coriander. EAT!

Recipe Notes:

1. Smoked haddock (or cod) – probably the most economical choices on the deli of grocery shops (Coles, Woolies) and fish mongers, stained an orange/yellow color. Technically uncooked so we have to cook dinner it. By poaching within the liquid we use to cook dinner the rice, we aren’t losing a drop of flavour!
2. Curry leaves – Magnificent ingredient often utilized in Indian cooking! Pretty broadly obtainable nowadays in grocery shops in Australia (Coles, woolies, Harris farms), leftovers freeze 100% completely! Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. (I’ve a plant *says the plant-killer, smugly*) (PS curry vegetation are indestructible)
3. Cardamom pods – Bought at each shops, to flippantly crush simply use aspect of knife and press down to interrupt shell barely to launch flavour.
4. Poaching fish – It’s okay if a little bit of the floor of the fish is above the liquid as it’ll steam-cook.
5. Leftovers will preserve for 3 days within the fridge. It’ll freeze with out the eggs for 3 months.

Lifetime of Dozer

Once I took the photograph for a giant Mom’s Day KitchenAid giveaway at present occurring on Instagram….

Mothers' Day 2023 stand mixer giveaway

…..there’s simply no method this wasn’t going to occur!! 😂


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