A Classic Kedgeree

A Classic Kedgeree

Serves 2 well


  • 12ozs/350gms smoked haddock
  • 4ozs/100 gms basmati rice
  • 1oz/30gms butter
  • 1 small onion
  • small bunch coriander
  • 1 lime
  • black pepper


        quarter teaspoon of each of

  • curry powder
  • crushed cumin
  • crushed fennel seeds



  • two hard boiled eggs


  1. Put the fish in a pan of cold water. Bring to the boil, turn off and leave for 10 minutes.
  2. Wash the rice so it's ready to cook. Chop coriander and (separately), onion.
  3. Fry onion in the butter until soft. Stir in the pepper and dried spices (not the coriander).
  4. Take the fish from its pan but keep the water. Now cook the rice in the haddock water. If using eggs, set these to boil.
  5. Remove any skin and bone from the fish and flake into mouthful-sized pieces. Keep warm in a covered dish in the oven.
  6. When rice is cooked, drain (but retain water), and stir in the onion/spice mixture. Shell the eggs and cut into quarters.
  7. Mix the fish and coriander into the rice. If the kedgeree seems a little dry at this stage, add a little of the retained water, and some prefer to add a drop of good quality olive oil too. The retained water is also helpful should you find yourself re-heating your kedgeree.
  8. Serve with halved limes.