If you’re looking for a comforting dish that works just as well for brunch as it does for a relaxed midweek dinner, Smoked Haddock Kedgeree is a true classic worth rediscovering.
Originally inspired by the Indian dish khichri, kedgeree became popular in Britain during the Victorian era and quickly became a staple breakfast for the upper classes. Today, it’s a much-loved British dish that combines fluffy basmati rice, gently spiced onions, flaky smoked haddock and soft boiled eggs into something deeply satisfying.
The smokiness of the haddock pairs beautifully with warm spices and butter, creating a dish that feels indulgent yet simple to prepare. Best of all, it’s incredibly adaptable and perfect for using good quality smoked fish.
Why You’ll Love This Kedgeree Recipe
Ready in under 40 minutes Perfect for brunch, lunch or a light supper Uses simple pantry spices instead of curry powder Packed with flavour thanks to smoked haddock
This version focuses on letting the fish shine while keeping the spices subtle and aromatic.
Smoked Haddock Kedgeree Recipe
Serves
2–3 people
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
300g smoked haddock fillet
150g basmati rice
2–3 eggs
1 small onion, finely diced
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp cinnamon
1 bay leaf 40g butter
1 tbsp vegetable oil
2 tbsp fresh parsley, chopped
Juice of ½ lemon
Freshly ground black pepper
Optional extras:
Pinch of chilli flakes
Lemon zest for finishing
Method
1. Cook the rice
Rinse the basmati rice under cold water until the water runs clear. Cook according to the packet instructions until light and fluffy, then set aside.
2. Poach the smoked haddock
Place the smoked haddock in a shallow pan and cover with half milk and half water. Add the bay leaf and a few black peppercorns if you have them.
Bring to a gentle simmer and cook for 4–5 minutes until the fish is just cooked through.
Remove the haddock from the pan, allow it to cool slightly, then flake into large chunks, removing any skin or bones. Reserve a few tablespoons of the poaching liquid.
3. Boil the eggs
Bring a pan of water to the boil and cook the eggs for 7 minutes for a slightly soft centre. Cool under cold water, peel and cut into halves.
4. Cook the spiced onions
Heat the butter and vegetable oil in a large frying pan over medium heat. Add the diced onion and cook gently for 5–6 minutes until soft.
Add the turmeric, cumin, coriander and cinnamon and cook for another 30 seconds until fragrant.
5. Bring everything together
Add the cooked rice to the pan and gently mix with the spiced onions. Pour in 2–3 tablespoons of the haddock poaching liquid to add extra flavour and moisture.
Fold in the flaked smoked haddock and warm everything through without breaking up the fish too much.
Finish with chopped parsley, lemon juice and plenty of black pepper.
6. Serve
Spoon the kedgeree into bowls and top with the halved soft boiled eggs. Finish with lemon zest, chilli flakes and an extra knob of butter if you want a richer finish.
Tips for the Best Kedgeree
Use natural smoked haddock
Undyed smoked haddock tends to have a cleaner flavour and looks more appealing.
Don’t overmix the fish
Keeping some larger flakes of haddock gives the dish better texture and presentation.
Add butter at the end
A small knob of butter stirred in just before serving creates a silky finish.
Final Thoughts
Comforting, flavourful and surprisingly simple, Smoked Haddock Kedgeree is one of those classic dishes that deserves a place back in the modern kitchen. With its fragrant rice, delicate smoked fish and rich eggs, it’s a recipe that feels both nostalgic and timeless.
Whether you serve it for brunch or a relaxed supper, this kedgeree recipe is guaranteed to impress
Frequently Asked Questions
Can you make smoked haddock kedgeree with curry powder?
Yes. You can make kedgeree using individual spices such as turmeric, cumin, coriander and a little cinnamon for warmth, or simply replace those with curry powder for ease.
Can you make kedgeree in advance?
Absolutely, Kedgeree can be made ahead and gently reheated in a pan with a splash of water or milk to loosen the rice.
What rice is best for kedgeree?
Basmati rice works best as it stays light and fluffy and absorbs the spices well.
Can you freeze kedgeree?
It’s best eaten fresh, but the rice mixture can be frozen for up to one month without the eggs.
If you enjoy classic seafood dishes like this Smoked Haddock Kedgeree, you might also enjoy some of the incredible restaurants featured across ManchesterFoodTourist.
Alternatively, if you like heading out for some great seafood dishes, why not check out my review of Sexyfish Manchester
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