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Easy Kedgeree Recipe – Classic British Breakfast

Elowen

Elowen

August 15, 2026

A classic British kedgeree with smoked haddock, fluffy rice, boiled eggs and gentle curry spices for a hearty breakfast or brunch.

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Shallow serving dish of spiced basmati kedgeree with large flakes of smoked haddock, quartered boiled eggs, chopped parsley and a lemon wedge.

What Gives This Kedgeree Its Balance

The smoked haddock brings plenty of savoury, smoky flavour, so the curry spices are deliberately kept gentle rather than hot. Basmati rice keeps the dish light, while cooking the rice, fish and eggs separately gives better control over each texture. The haddock can then be folded through in generous flakes instead of breaking down into the rice, and the different stages overlap enough to keep the whole recipe comfortably under an hour.

Key Ingredients for Kedgeree

The ingredient list is simple, but the type of rice, smoked fish and level of seasoning all affect the finished dish.

Basmati rice, undyed smoked haddock, eggs, onion, butter, milk, curry powder, turmeric, ground coriander, parsley and lemon laid out on a worktop.

  • Basmati rice – Basmati keeps the grains separate and fluffy rather than clumping together.

  • Undyed smoked haddock fillet – Undyed fish gives a more natural pale colour; dyed haddock works too but changes the look of the finished dish.

  • Semi-skimmed milk – Used only for poaching the fish — it isn't turned into a sauce.

  • Large eggs

  • Unsalted butter

  • Rapeseed oil – Stops the butter from catching while the onion softens.

  • Medium onion, finely chopped

  • Mild curry powder – Kept deliberately light so the spice warms the dish without overpowering the fish.

  • Ground turmeric – Gives the rice its characteristic pale gold colour.

  • Ground coriander

  • Low-salt chicken or vegetable stock – Low-salt stock matters because the smoked haddock already brings plenty of seasoning.

  • Flat-leaf parsley, finely chopped

  • Lemon, cut into wedges, to serve

  • Freshly ground black pepper

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How to Make Classic British Kedgeree

Step 1

Tip the basmati into a sieve and rinse it under cold running water, swishing the grains with your fingers until the water runs noticeably clearer rather than cloudy. This washes off surface starch that would otherwise make the cooked rice gluey. Drain well and leave the sieve sitting over a bowl for a few minutes so the rice isn't carrying extra water into the pan later.

Step 2

Melt the butter with the rapeseed oil in the rice saucepan over medium-low heat. Add the chopped onion and cook for about 5–6 minutes, stirring occasionally, until it's soft and turning translucent — you want gentleness here, not colour, so pull back the heat if it starts to catch at the edges. Stir in the curry powder, turmeric and ground coriander and cook for 30–60 seconds, stirring constantly, until the spices smell fragrant rather than raw. This brief blooming stage dissolves the spices into the fat instead of leaving gritty clumps through the finished rice.

Step 3

Add the drained rice to the pan and stir for a few seconds so every grain picks up a light coating of the spiced butter. Pour in the 500ml stock and bring it up to the boil. As soon as it's bubbling, cover with a tight-fitting lid, turn the heat right down to low, and cook undisturbed for 10–12 minutes. Resist lifting the lid to check — each peek lets steam escape and can leave the rice underdone. Once the time's up, turn off the heat completely and leave the pan covered for a further 8–10 minutes. This resting period lets the last of the steam finish cooking the grains, so the rice ends up properly tender rather than firm in the centre.

Spiced basmati rice cooking with the lid on in a covered saucepan.

Step 4

While the rice is cooking, lower the eggs into a small saucepan of water, bring to the boil and cook for about 8 minutes. This gives a fully set white with a yolk that's cooked through but still tender rather than chalky at the centre. Drain and cool the eggs under cold running water until they're comfortable to handle, then peel and cut each one into quarters.

Step 5

Place the smoked haddock in a shallow pan and pour over the 300ml milk. Bring it only to a gentle simmer — the surface should just tremble rather than bubble hard, which would toughen and dry out the fish. Poach for 5–7 minutes depending on the thickness of the fillet, until the flesh has turned opaque all the way through and comes apart easily when nudged with a fork. Lift the fish out carefully with a slotted spoon or fish slice, leaving the milk behind. Once it's cool enough to handle, peel away the skin and run your fingers through the flesh to check for any small bones, then break it into large, generous flakes rather than small crumbs.

Undyed smoked haddock gently poaching in milk in a shallow pan.

Step 6

Uncover the rice and fluff it through with a fork to separate the grains. Scatter over the flaked haddock, most of the chopped parsley and the black pepper, then fold everything through gently with the fork or a wooden spoon — the aim is to distribute the fish evenly while keeping the flakes intact, so avoid vigorous stirring, which will break them down into smaller pieces. If the mixture has cooled while you were flaking the fish, return the pan to low heat for a minute or two, folding gently, until it's steaming hot again.

Step 7

Spoon the kedgeree onto plates or into a warm serving dish. Arrange the quartered eggs over the top, scatter over the remaining parsley, and serve with lemon wedges alongside for squeezing over. Taste a little before adding any extra salt — between the smoked haddock and the stock, it often doesn't need any.

Keeping the Rice and Haddock Distinct

The best texture comes from treating the rice and fish gently. Rinsing the basmati removes excess surface starch, while the covered resting time lets the grains finish cooking without extra stirring. Poach the haddock only until it turns opaque and flakes easily, then separate it into fairly large pieces. When everything comes together, fold rather than stir vigorously; this keeps the rice loose and leaves visible pieces of smoked haddock throughout the dish. Taste at the end before reaching for the salt, as both the fish and stock already contribute seasoning.

Storing and Reheating Leftover Kedgeree

Kedgeree contains cooked rice, fish and egg, so leftovers need proper handling. Cool any extra portions quickly — ideally within about an hour — rather than leaving them at room temperature. Transfer to the fridge promptly once cooled, and use refrigerated leftovers within 24 hours. Reheat only once, either in a pan with a splash of water or in the microwave, stirring occasionally, and make sure the whole portion is steaming hot all the way through before serving. Rice in particular doesn't respond well to being reheated more than once, so it's worth only reheating the amount you plan to eat.

Easy Kedgeree Variations

Dyed smoked haddock works just as well as undyed haddock if that is what you have, although it will give the finished dish a stronger yellow colour. A different smoked white fish can also work, with a slightly different flavour. For extra colour and sweetness, fold through a handful of cooked peas with the haddock. If you prefer a milder curry flavour, reduce the curry powder slightly, or swap the parsley for fresh coriander if you enjoy its more aromatic taste.

Finishing the Kedgeree

Spoon the kedgeree onto warm plates, then arrange the quartered eggs over the rice and scatter over the remaining parsley. Serve a lemon wedge alongside each portion so everyone can add a squeeze to taste; the acidity freshens the buttery rice and smoked fish without the need for a separate sauce.

A single portion of kedgeree with spiced rice, smoked haddock flakes, two egg quarters, parsley and a lemon wedge.
Easy Kedgeree Recipe – Classic British Breakfast

Easy Kedgeree Recipe – Classic British Breakfast

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By Elowen Vance•Easy

A classic British kedgeree with smoked haddock, fluffy rice, boiled eggs and gentle curry spices for a hearty breakfast or brunch!

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Yield / Servings
4 Servings

Equipment Needed

  • Medium saucepan with a tight-fitting lid (for the rice)
  • Shallow saucepan or frying pan (for poaching the haddock)
  • Small saucepan (for the eggs)
  • Colander or fine sieve
  • Chopping board
  • Sharp knife
  • Measuring jug
  • Kitchen scales
  • Wooden spoon
  • Fork (for fluffing the rice)
  • Slotted spoon or fish slice

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Instructions

  1. Rinse the basmati in a sieve under cold water until it runs clear. Drain thoroughly and set aside.
  2. Melt butter and oil in the rice pan. Cook the onion over medium-low heat for 5–6 minutes until soft, not browned. Add curry powder, turmeric and coriander; stir for 30–60 seconds until fragrant.
  3. Stir in the rice to coat with spiced butter. Add 500ml stock, bring to the boil, cover, reduce to low heat and cook for 10–12 minutes. Turn off the heat and leave covered, undisturbed, for 8–10 minutes.
  4. Boil the eggs for 8 minutes. Cool under cold water, peel, and cut into quarters.
  5. Poach the haddock in the milk over gentle heat for 5–7 minutes until opaque and easily flaked. Lift out, discard the skin, check for bones, and break into large flakes.
  6. Fluff the rice with a fork. Fold in the haddock, most of the parsley and the black pepper gently. Reheat briefly on low heat if needed until steaming hot.
  7. Spoon onto plates, top with the egg quarters and remaining parsley, and serve with lemon wedges. Taste before adding salt.

Nutrition Information

Per ServingServing: ¼ of recipe
Calories
510kcal
Total Fat
16g
Protein
33g
Carbohydrates
55g
Dietary Fiber2.5
Total Sugars5

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Frequently Asked Questions

You can prepare some elements ahead, but freshly cooked rice gives the best texture and the simplest food-safety routine. If you do cook the rice in advance, cool it quickly and refrigerate it promptly rather than leaving it at room temperature.
Yes. Dyed smoked haddock will taste much the same, but the finished kedgeree will look more strongly yellow-orange rather than the paler gold you get from undyed fillets.
Another smoked white fish can be substituted, though the flavour will shift accordingly. Unsmoked white fish will change the character of the dish considerably, since the smokiness is central to kedgeree's flavour.
No. The curry flavour in this recipe is intended to be warm and aromatic rather than hot. Mild curry powder, turmeric and ground coriander should support the smoked haddock rather than overpower it. If you prefer an even gentler flavour, reduce the curry powder slightly rather than removing the spices completely.

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Easy Kedgeree Recipe – Classic British Breakfast