Kedgeree – English Curried Rice and Fish

Ever wanted to taste the delicious result of culinary colonialism? Kedgeree is what happens when British officers stationed in India fell in love with khichdi (a simple rice and lentil dish) and brought it home with their own twist. This fragrant, buttery rice studded with smoky fish and topped with creamy egg yolks is comfort food that crosses continents!

The magic of kedgeree lies in its contrasts – spiced but not spicy, rich yet light, familiar yet exotic. The smoked fish provides a gorgeous depth that pairs perfectly with the aromatic curry-infused rice. And those soft-boiled eggs? They create pockets of creamy richness that make each bite a perfect balance of textures and flavors. Trust me, this isn’t just breakfast food (though the British love it in the morning) – it’s a showstopper any time of day.

Ingredients

For the base:

• 4 cups/1 liter chicken stock/broth, low-sodium
• 500g/1 lb smoked haddock or cod, skin-on
• 2 1/4 cups long grain rice, uncooked

For the spiced butter:

• 75g/5 tbsp unsalted butter
• 15 curry leaves (optional)
• 6 green cardamom pods, lightly crushed
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 2 tsp curry powder (mild or spicy, your choice)
• 1/2 tsp turmeric powder

For finishing:

• 1 cup frozen peas, thawed
• 1/2 cup coriander/cilantro leaves, roughly chopped
• 3 hard boiled eggs, halved or quartered

Steps

1. Poach the fish – Bring 4 cups chicken stock to a rolling boil in a large saucepan. Carefully place fish in (skin-side down works best) until just submerged. Immediately reduce heat until the liquid is barely rippling – you want small bubbles around the edges, not a vigorous boil which would toughen the fish. Poach gently for 8 minutes or until the fish easily flakes when tested with a fork. Carefully remove fish onto a large plate to cool slightly.
2. Flake the fish – Once cool enough to handle (about 3-5 minutes), use a butter knife to gently scrape away and discard the skin. With clean hands or two forks, flake the fish into large, bite-sized pieces (about 1-inch chunks), carefully checking for any small bones. Leave some larger chunks for texture variation.
3. Reserve the poaching liquid – Measure out 1/2 cup of the poaching liquid and set aside. This fish-infused stock will add moisture and flavor when finishing the dish.
4. Cook the rice – Add the 2 1/4 cups rice directly into the remaining poaching liquid in the saucepan (no rinsing needed). Bring to a simmer over high heat until you see steady bubbles. Immediately cover with a tight-fitting lid and reduce heat to low. Cook undisturbed for exactly 13 minutes – resist the urge to peek!
5. Rest the rice – Without removing the lid (important!), take the saucepan off the heat and let it rest for 10 minutes. This allows the rice to finish cooking through steam and helps prevent sticking. After resting, fluff gently with a rubber spatula to separate the grains without breaking them.
6. Create the spiced butter base – While the rice is resting, melt 75g/5 tbsp butter in a very large (30cm/12″) non-stick skillet over medium-high heat until foaming subsides. Add the cardamom pods and curry leaves (if using), stirring constantly for 30 seconds until fragrant – they should sizzle but not burn. Add the diced onions and minced garlic, sautéing for 5 minutes until the edges begin to brown, stirring regularly to prevent burning.
7. Infuse and coat the rice – Lower heat to medium. Add the curry powder and turmeric, stirring quickly for 15-20 seconds to bloom the spices in the fat (this releases maximum flavor). Immediately add the cooked rice and toss thoroughly until every grain is coated and uniformly yellow. Pour over the reserved 1/2 cup fish poaching stock, tossing gently to incorporate – this moistens the rice and adds flavor.
8. Season to taste – Check the rice for saltiness. If you used store-bought stock, it likely has enough salt already. If using homemade or low-sodium stock, add salt 1/4 teaspoon at a time, tasting between additions until the flavors pop.
9. Add the final elements – Reduce heat to low. Stir through the thawed peas and about 3/4 of the chopped coriander until evenly distributed. Finally, gently fold in the flaked fish using a light hand – too much stirring will break the fish into mush. You want distinct pieces throughout the dish.
10. Serve immediately – Spoon the kedgeree onto a large warmed platter or individual plates. Top with the halved eggs, cut-side up, and scatter the remaining coriander over everything. For restaurant-style presentation, place eggs in the center and sprinkle coriander primarily around the edges. Serve while hot!

Smart Swaps

• Replace smoked haddock with hot-smoked salmon for a richer flavor profile
• Substitute brown rice for white rice (increase cooking time to 35 minutes)
• Use coconut milk for 1/4 cup of the stock for a subtle tropical note
• Swap coriander with fresh dill for a Scandinavian twist

Make It Diabetes-Friendly

• Use brown basmati rice instead of white rice (reduces glycemic impact by approximately 30%)
• Increase the protein-to-carb ratio by adding an extra 2 eggs (adds 12g protein)
• Reduce rice to 1 3/4 cups and increase vegetables by adding 1 cup diced bell peppers (saves approximately 15g carbs per serving)
• Serve with a side of cucumber raita (1/2 cup yogurt + cucumber) to further slow carbohydrate absorption

Pro Tips

• For perfect hard-boiled eggs, start in cold water, bring to boil, then simmer for exactly 9 minutes before shocking in ice water
• The fish skin contains healthy omega-3 oils, but if the taste is too strong, remove it as directed
• Don’t skip the resting time for the rice – this prevents the grains from becoming sticky
• Kedgeree actually tastes even better the next day after flavors meld overnight – make extra!