Smoked Haddock Kedgeree

Name: Smoked Haddock Kedgeree
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 300g smoked haddock fillets; 300ml whole milk; 1 bay leaf; 200g basmati rice; 4 eggs; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 teaspoons mild curry powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 150g frozen peas; 2 tablespoons chopped fresh parsley; 1 lemon, cut into wedges; Salt and freshly ground black pepper, to taste

By Sophie Greene · 13 November 2026

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A classic British brunch dish of curried basmati rice, flaky smoked haddock, sweet peas and soft-boiled eggs, finished with fresh parsley and lemon.

15Prep min

25Cook min

40Total min

Serves 4Serves

BritishCuisine

EasyDifficulty

Kedgeree is a wonderfully comforting British dish with roots in colonial India, and it remains a beloved breakfast or brunch staple. This version pairs smoky, flaky haddock with fragrant curry-spiced basmati rice, sweet peas and jammy soft-boiled eggs.

It's a one-pan wonder that feels special enough for a weekend brunch yet is straightforward enough for a weekday treat. The gentle warmth of the curry powder and the fresh hit of lemon and parsley keep it bright and balanced.

Serve it straight from the pan with extra lemon wedges and a sprinkle of fresh coriander or parsley. It's a lovely way to start the day, and any leftovers reheat beautifully.

Ingredients

300g smoked haddock fillets
300ml whole milk
1 bay leaf
200g basmati rice
4 eggs
2 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 teaspoons mild curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
150g frozen peas
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges
Salt and freshly ground black pepper, to taste

Instructions

Place the smoked haddock in a large frying pan or shallow saucepan. Pour over the milk, add the bay leaf and bring to a gentle simmer over medium heat. Cover and cook for 5–6 minutes, until the fish flakes easily. Remove the fish with a slotted spoon and set aside on a plate. Reserve the poaching milk.
Meanwhile, rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions, then drain and set aside.
Bring a small saucepan of water to a boil. Gently lower in the eggs and cook for 6 minutes for soft-boiled. Transfer to a bowl of cold water to cool, then peel and halve.
In a large frying pan or wide pot, heat the butter and olive oil over medium heat. Add the onion and cook for 5–6 minutes until softened and translucent. Add the garlic, curry powder, turmeric and cumin and cook for 1 minute, stirring, until fragrant.
Add the cooked rice to the pan and stir well to coat in the spiced onion mixture. Pour in 100ml of the reserved poaching milk (discard the rest) and stir gently. Add the frozen peas and cook for 2–3 minutes until heated through.
Flake the smoked haddock into large chunks, discarding any skin and bones, and gently fold into the rice along with the parsley. Season with salt and pepper to taste.
Serve immediately, topped with the soft-boiled egg halves and lemon wedges on the side.

Cook’s tips

Use a mild curry powder rather than hot, so the smoky fish isn't overwhelmed.
Don't stir the rice too vigorously after adding the fish, or it will break up.
For extra indulgence, stir a knob of butter through the rice just before serving.

Substitutions

Smoked mackerel can replace haddock; no need to poach it first, just flake and fold in.
Use brown basmati rice for extra fibre, adjusting cooking time accordingly.
Swap peas for sweetcorn or chopped green beans if you prefer.