Tested till perfect Kedgeree


This delicious mix of smoked fish, rice and eggs began as a spicy Indian dish of beans or lentils, onions, rice and eggs. The colonial British substituted the fish for the beans, and it's still a very popular part of weekend breakfasts in Britain.

By The Canadian Living Test Kitchen

Source: Mealtimes Made Easy: 2001

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 lb 1lbsmoked haddock or cod fillets
  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 1 tbsp 1tbspmild curry paste
  • 1 cup 1cuplong grain rice
  • 1 1bay leafbay leaves
  • 3 3hard-cooked eggs, chopped
  • 3 tbsp 3tbspchopped fresh parsley
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tspeach salt and pepper
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Place fish in shallow Dutch oven; pour in 2 cups (500 mL) cold water and bring to boil. Cover, reduce heat and simmer for 8 minutes or until fish flakes easily with fork. With slotted spoon, transfer fish to plate; cover with foil. Pour liquid into measuring cup; if necessary, add enough water to make 2 cups (500 mL). Set aside.

In same pan, melt butter over medium heat; cook onion, stirring often, for 5 minutes or until softened. Add curry paste; cook, stirring, for 1 minute. Add rice; stir to coat. Add bay leaf and reserved cooking liquid; bring to boil. Reduce heat, cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.

Meanwhile, flake fish. Add to rice along with two-thirds of the eggs, 2 tbsp (25 mL) of the parsley, lemon juice, salt and pepper. Serve garnished with remaining eggs and parsley.

Additional information :

Tip: You can use smoked trout, hot smoked salmon or mackerel instead of the haddock.

Nutritional Information Per serving: about

cal 290 pro 25g total fat 9g sat. fat 4g
carb 27g fibre 1g sodium 747mg

% RDI:

calcium 6 iron 14 vit A 11 vit C 5
folate 13
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