Kedgeree (smoked haddock, rice and lentils)

Ingredients

• 2eggs (or more, as noted)
• 125 g (⅔ cup)basmati rice
• 65 g (⅓ cup)red lentils
• ½ tspground turmeric
• 475 ml (2 cups)water
• 200 g (7 oz), or a little moresmoked haddock
• 1bay leaf
• 240 ml (1 cup)milk
• 14 g (1 tbsp)unsalted butter
• ½ large, or 1 smallonion
• 1 clovegarlic
• 1 tspcurry powder
• 6 pods (about ¼ tsp seeds)green cardamom
• ½ tspground coriander
• ¼ tspground allspice or cloves
• 1 handfulfresh coriander leaves and/or parsley, roughly chopped

Instructions

1. 1

   Boil the eggs

   Put the eggs in a small pan of cold water. Bring to the boil and cook for 8–10 minutes, depending on how firm you like the yolks. Drain and cover with cold water.

2. 2

   Rinse the grains

   Put the rice and lentils in a pan, rinse them and drain. Add the turmeric and water.

3. 3

   Cook the rice

   Bring the pan to the boil, then simmer for about 10 minutes, until the water has been absorbed and the rice and lentils are cooked. Set aside with the lid on so they can steam briefly.

4. 4

   Poach the haddock

   Meanwhile, put the haddock, bay leaf and milk in another pan and bring to the boil. Cook for about 10 minutes, until the fish is cooked and flakes easily. Drain it, remove any skin and bones, then set aside covered.

5. 5

   Soften the onion

   Heat the butter in a skillet or frying pan. Add the onion and cook for a few minutes; when it has softened, add the garlic.

6. 6

   Fry the spices

   Continue cooking until the onion begins to brown, then add the curry powder, crushed cardamom seeds, ground coriander and allspice or cloves. Cook for a couple more minutes.

7. 7

   Combine the kedgeree

   Mix the rice and lentils with the flaked fish, spiced onions and chopped coriander leaves and/or parsley.

8. 8

   Add the eggs

   Peel and quarter the eggs, then serve them on top of the fish and rice mixture.

9. 9

   Serve or reheat

   The kedgeree can be made in advance and reheated, or served cold.

What is kedgeree?

Kedgeree is a British dish of rice, smoked fish and spices, commonly served with hard-boiled eggs. It is often linked to colonial-era adaptations of Indian rice dishes, though versions and ingredients have changed over time.

This version pairs smoked haddock with red lentils as well as basmati rice. The fish is gently cooked in milk, while the spiced onion gives the finished mixture warmth and savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 672 calories, 48g protein, 82g carbs, 16g fat.

The rice and lentils supply most of the carbohydrates, while butter contributes fat. Haddock, eggs, lentils and milk provide protein; serve the dish with a portion of green vegetables or salad to round out the plate.

Choosing the ingredients

Smoked haddock: choose a piece that will flake into generous pieces once cooked. The recipe allows for a little more than 200 g if you want the fish to stand out more.

Rice and lentils: basmati gives the dish distinct grains, while red lentils soften as they cook and add a fuller texture. Rinsing both before cooking helps remove loose surface starch.

Cardamom: remove the outer pods and crush the seeds for a fragrant spice note. The recipe uses the seeds from six pods, roughly ¼ teaspoon.

Cook the grains carefully

Rinse the rice and lentils together, then cook them with the turmeric and measured water. Keep the pan at a gentle simmer after it comes to the boil.

The mixture is ready when the water has been absorbed and both the rice and lentils are cooked. Leaving the covered pan to stand briefly lets the grains steam before they are mixed with the fish.

Poach the fish gently

Milk and a bay leaf give the haddock a mild, aromatic poaching liquid. Bring the pan to the boil as directed, then cook the fish until it flakes easily.

Drain it before combining, and check carefully for skin and bones as you flake it. Keeping the fish covered while you finish the other components helps it stay warm.

Build the spice base

Onion first: cook it in butter until softened before adding the garlic. Let the onion begin to brown for a deeper, sweeter flavour.

Spices next: add the curry powder, crushed cardamom, coriander and allspice or cloves, then cook for a couple of minutes. Stir as they warm so they flavour the onion without scorching.

Bring the textures together

Combine the cooked rice and lentils with the fish and spiced onions, mixing gently so the haddock keeps some larger flakes. Fold in the chopped herbs at the end for a fresh finish.

Serve the quartered eggs on top rather than stirring them through. This keeps the yolks and whites intact and gives each portion a clear topping.

Serving ideas

Serve kedgeree warm as a complete meal, with the eggs arranged over the top. A simple green salad or steamed greens can add freshness alongside its smoky, spiced flavours.

The recipe also says it can be eaten cold, making it convenient to prepare ahead. If reheating, warm it until piping hot and avoid breaking up the fish more than necessary.

Recipe notes & tips

• Remove the cardamom pods before crushing the seeds.
• Rinse the rice and lentils together, then drain them well.
• Check the haddock for bones as you remove the skin and flake it.
• Let the covered rice and lentils stand briefly before combining them.
• Fold the fish through gently to keep some larger flakes intact.
• Add extra eggs if you prefer more egg on each portion.

Variations

• Use parsley: swap in roughly chopped parsley or combine it with the coriander leaves.
• Choose the spice: use allspice or cloves according to the flavour you prefer.
• Add more haddock: increase the fish slightly for a more fish-forward dish.
• Adjust the eggs: cook extra eggs and serve additional quarters on top.
• Change the lentils: use another lentil type only if you adjust the cooking to suit its texture and timing.

Common mistakes to avoid

• Boiling the grains too hard: keep them at a simmer so the water absorbs as they cook.
• Overcooking the haddock: take it off the heat once it flakes easily.
• Leaving bones behind: check the fish carefully while removing skin and flaking it.
• Scorching the spices: stir them into the onion and cook for only a couple of minutes.
• Mixing too roughly: fold the fish through gently to preserve larger flakes.
• Skipping the covered rest: leave the cooked rice and lentils covered briefly so they can steam.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot, stirring gently; the dish can also be served cold as noted in the method.

Frequently asked questions