Breakfast · Indian-British

Smoked Haddock Kedgeree

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 7, 2026

Kedgeree is a cozy mix of spiced basmati rice, smoky flaked fish, and chopped hard-boiled eggs that feels right at any hour. It started as a British breakfast with Indian roots, but it makes just as good a satisfying dinner. Everything comes together in about 40 minutes with gentle spices and a bright squeeze of lemon.

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Smoked Haddock Kedgeree

Why you'll love this

  • One pan of comfort that works for breakfast or dinner.
  • Gentle warm spices without any heat.
  • Smoky fish and eggs make it filling and protein-packed.
  • A squeeze of lemon brightens the whole dish.

EveryDayMeal recipe

Smoked Haddock Kedgeree

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 3 1/2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 cardamom pods, split
  • 1/4 teaspoon ground turmeric
  • 1 small cinnamon stick
  • 2 bay leaves
  • 2 1/4 cups basmati rice
  • 4 1/4 cups chicken or fish stock
  • 1 1/2 pounds smoked haddock fillet, undyed
  • 3 eggs
  • 3 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges
  • 1/2 teaspoon, plus more to taste salt

Equipment

  • Large saucepan with tight lid
  • Large shallow pan
  • Small saucepan for eggs
  • Slotted spoon
  • Fork

Instructions

  1. Melt the butter in a large saucepan over medium heat, add the chopped onion, and cook gently for about 5 minutes until softened and translucent but not browned, so the base tastes sweet.
  2. Stir in the split cardamom pods, turmeric, cinnamon stick, and bay leaves, and cook for 1 minute until fragrant to wake up the spices.
  3. Add the basmati rice and stir until every grain is coated in the spiced butter, which keeps the rice separate and flavorful.
  4. Pour in the stock, add 1/2 teaspoon salt, and bring to a boil, stirring once to loosen any rice stuck to the bottom. Cover with a tight lid, reduce the heat to low, and cook gently for 12 minutes until the rice is tender and the liquid is absorbed.
  5. Meanwhile, bring water to a boil in a large shallow pan, add the smoked haddock, and simmer for 4 minutes until the fish is just cooked and flakes easily. Lift it out onto a plate to cool.
  6. Hard-boil the eggs for 8 minutes, then drain, cool slightly, peel, and chop.
  7. Flake the fish into chunks, discarding any skin and bones.
  8. Uncover the rice and fish out the bay leaves, cinnamon stick, and cardamom pods if you like. Gently fork in the flaked fish and chopped eggs, cover again, and return to low heat for 2 to 3 minutes until everything is heated through.
  9. Stir in most of the chopped parsley, season with salt and black pepper to taste, then scatter the rest of the parsley on top and serve with lemon wedges for squeezing.

Tips from the kitchen

  • Use undyed smoked haddock for the cleanest, most natural flavor and color.
  • Let the rice rest covered off the heat for a few minutes before forking in the fish, so it stays fluffy.
  • Save the fish-poaching water if you want extra flavor; you can use some in place of part of the stock next time.

Estimated nutrition per serving: 540 cal · 38g protein · 60g carbs · 16g fat

Make it your own

  • Swap the haddock for hot-smoked salmon or cooked flaked trout.
  • Add a handful of frozen peas in the last few minutes for color and sweetness.
  • Stir in a pinch of curry powder with the spices for a bolder flavor.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan with a splash of water or stock until hot throughout. Not recommended for freezing, as the eggs and fish lose texture.

Good to know

Can I use regular smoked fish instead of haddock?
Yes, any firm smoked white fish works, and hot-smoked salmon is a great option too.
Why is my rice mushy?
Keep the heat very low and avoid lifting the lid while it cooks. Overcooking or too much liquid causes mushiness.
Can I make this ahead?
You can poach the fish and boil the eggs ahead, then assemble with freshly cooked rice for the best texture.
Is kedgeree spicy?
No, the spices here are warm and aromatic, not hot. Add curry powder if you want more kick.

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