How to Make Kedgeree

Kedgeree is a delicious Anglo-Indian fish platter which is easy and simple to make. Originally known as "kadgeri" in India, the British added flaked fish to the dish in place of the lentils. While this dish is usually based on smoked haddock, you can substitute other fish such as salmon or turbot.


  • 1lb/450g of smoked flaked haddock fillets (or you can use flaked salmon or turbot)
  • 1 teaspoon of oil
  • 7oz/175g of white basmati rice (or brown if you prefer)
  • 1 onion, chopped
  • 3/4 of pint/ 450ml water (for cooking haddock)
  • 1-2 teaspoons of curry powder
  • 2 hard boiled eggs, chopped
  • 2 tablespoons of chopped fresh parsley
  • 1 tablespoon of lemon juice


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    Put the haddock fillets in a pan and cover them with the water. Bring to a boil and put the lid on the pan. Reduce the heat and allow the fish to simmer for about 8 minutes, or until the fish is cooked.
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    Drain the haddock, reserving the cooking liquid in a jug.
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    Remove the skin and flake the fish. After doing so, place in a dish and then cover with foil.
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    In a large pan, fry the onions in the oil, the stir in the curry powder and the rice.
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    Add more water to make up the haddock water to 3/4 of a pint (450ml) and add to the rice mixture; stir once.
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    When it begins to simmer, cover the pan with a lid and cook gently for approximately 15 minutes, or until the rice is fully cooked.
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    Mix the flaked haddock, chopped boiled eggs, parsley and lemon juice in with the cooked rice. Do not over-mix, otherwise you risk breaking up the fish even more.
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    Serve with plenty of vegetables. Some people add peas to the actual dish but if you don't do this, definitely serve them with the kedgeree.
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  • Serve this with curry and and Indian bread (naan, chapati, etc.), if you have them handy.
  • Some people make this using tinned tuna or salmon instead of the haddock. That's fine too.


  • Closely supervise any child making this dish.
  • Take care when using a hot stove.

Things You'll Need

  • Large frying pan with lid
  • Spatula
  • Spoon
  • Serving platter or plates

Sources and Citations

  • Larousse Gastronomique, Kedgeree, p. 580, (2009), ISBN 978-0-600-62042-6 – research source

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Categories: Featured Articles | Fish and Seafood | Indian Cuisine