Easy Smoked Haddock Kedgeree

Ingredients

• 150 gbasmati rice
• 2eggs
• 150 ggreen beans, chopped into 2 cm pieces
• 2 tbspneutral oil, such as sunflower or groundnut
• 200 gsmoked haddock fillets, cut into 2 cm pieces
• 1/2onion, finely chopped
• 3 gfresh ginger, grated
• 1green chilli, finely chopped
• 1 tbspcurry powder
• 1/2 tbspsugar
• 1/2lime, juiced
• 4 gchives, finely chopped
• to tastecoriander, roughly chopped
• optional, to tasteplain or Greek yoghurt

Instructions

1. 1

   Cook the rice

   Cook the basmati rice according to the packet instructions.

2. 2

   Boil the eggs

   Meanwhile, bring a large pan of water to the boil and cook the eggs for 6–8 minutes.

3. 3

   Cool the eggs

   Lift the eggs out of the pan and leave them in a bowl of cold water to cool.

4. 4

   Simmer the beans

   Add a little salt to the water and simmer the green beans for a few minutes, until tender. Drain them and set aside.

5. 5

   Cook the haddock

   Set a large frying pan or wok over a medium heat and add half the oil. Cook the smoked haddock pieces for a few minutes, until opaque, then remove them from the pan and set aside.

6. 6

   Soften the onion

   Pour the remaining oil into the pan, add the onion and cook for a few minutes until translucent.

7. 7

   Add aromatics

   Stir in the ginger and green chilli and cook for a further minute, until fragrant.

8. 8

   Season the pan

   Stir in the curry powder and sugar.

9. 9

   Heat the rice

   Add the cooked rice and stir until hot, with the seasoned onion distributed evenly through it.

10. 10

    Add lime juice

    Take the pan off the heat and stir in the lime juice.

11. 11

    Combine the ingredients

    Add the cooked green beans, haddock pieces and chives.

12. 12

    Serve the kedgeree

    Mix thoroughly and serve straight away with the peeled, sliced eggs, coriander and yoghurt.

What is kedgeree?

Kedgeree is a British dish of rice and smoked fish, commonly served with eggs and curry spices. Its history is linked to the Indian dish khichri, adapted in Britain with ingredients such as smoked haddock.

This version adds green beans for a fresh, tender bite and finishes the rice with lime. Cooking the fish separately helps it keep its shape when folded through the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 647 calories, 38g protein, 76g carbs, 21g fat.

The rice supplies most of the carbohydrate, while the oil contributes much of the fat. Smoked haddock and eggs provide much of the protein. To balance the plate, serve with extra green vegetables or a simple salad.

Choosing the key ingredients

Smoked haddock: Cut the fillets into similar-sized pieces so they cook at roughly the same rate. Take them off the heat once opaque, as they will be mixed into the hot rice afterwards.

Basmati rice: Follow the packet directions and have the rice ready before you finish the spiced mixture. Separate, fluffy grains are easier to combine without turning the kedgeree claggy.

Curry powder: The recipe uses a tablespoon for an aromatic, savoury base. The green chilli adds a separate note of heat, so adjust that to suit your taste.

Cooking the components

Rice and eggs: Cook these while you prepare the other ingredients to keep the 30-minute schedule manageable. Cool the eggs in cold water so they are easier to handle and peel.

Green beans: Simmer them only until tender, then drain well. This keeps excess water from loosening the seasoned rice.

Haddock: Use a medium heat and watch for the flesh to turn opaque. Remove it promptly rather than letting small pieces dry out in the pan.

Building the flavour

Aromatics: Cook the onion until translucent before adding the ginger and chilli. A minute is enough for the latter to become fragrant without scorching.

Spice: Stir the curry powder and sugar through the onion mixture before adding rice, so the seasoning is spread through the pan.

Lime: Add the juice after taking the pan off the heat. Its tang balances the savoury smoked fish and warm spices.

Getting the texture right

Hot rice: Stir until the rice is heated through and the onion mixture is evenly distributed. Use a gentle folding motion when adding the fish so the pieces remain intact.

Eggs: The stated 6–8 minutes gives the eggs time to cook, though the exact result depends on their size and starting temperature. Peel and slice them just before serving.

Beans: Tender beans should still hold their shape. Drain them thoroughly before adding them to the rice.

Timing and serving

Start the rice and eggs first, then prepare the beans and fish while they cook. Keep the cooked ingredients ready to fold in as soon as the rice is hot and seasoned.

Serve the kedgeree immediately with the sliced eggs, chopped coriander and yoghurt if using. The yoghurt offers a cool contrast to the chilli and curry powder.

What to serve alongside

The rice, fish, eggs and green beans make this a complete meal on their own. For a more substantial spread, serve it with a simple green salad or extra vegetables.

A wedge of lime at the table is useful for anyone who would like a brighter finish, while extra yoghurt can soften the spiced flavour.

Recipe notes & tips

• Chop the haddock and green beans into even pieces for more consistent cooking.
• Drain the beans well before adding them to the rice.
• Keep the pan at medium heat while cooking the fish and onion.
• Fold the haddock through gently to avoid breaking it up.
• Taste the finished rice before serving and add extra lime if you prefer a sharper flavour.

Variations

• Adjust the heat: Use less green chilli for a milder kedgeree.
• Change the herbs: Swap some or all of the coriander for extra chives.
• Add peas: Replace some of the green beans with cooked peas.
• Use another smoked fish: Choose a similar quantity of smoked fish and cook it until opaque.
• Make it creamier: Serve with a spoonful of Greek yoghurt.

Common mistakes to avoid

• Overcooking the haddock: Remove it as soon as it turns opaque, then fold it in at the end.
• Wet green beans: Drain them thoroughly so they do not water down the rice.
• Scorching the aromatics: Keep the pan at medium heat and stir the onion, ginger and chilli as they cook.
• Mushy rice: Follow the packet cooking instructions and avoid stirring vigorously when combining everything.
• Adding lime too early: Take the pan off the heat before stirring in the juice.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until steaming hot throughout, stirring gently; the rice may dry slightly, so add a splash of water if needed.

Frequently asked questions