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This Easy Kedgeree Recipe is the perfect breakfast, brunch or speedy dinner. Golden, lightly-spiced rice is cooked with smoked haddock and soft boiled eggs for a delicious fusion of flavours. It’s also my absolute favourite when I feel under the weather!
This traditional kedgeree recipe is a super tasty rice and smoked fish dish that originated in colonial Indian and is popularly eaten for breakfast or brunch.
Kedgeree actually started life as an Aryuvedic dish called Khichari, which was a vegetarian meal of lentils and rice.
But British colonial influence in India saw the lentils removed and replaced with smoked fish.
It’s now become a classic British recipe which is delicious hot or cold. Classically, kedgeree is eaten for breakfast – but we often have it as a weeknight dinner.
There’s just something about the combination of the fragrant ginger and garlic, smoky fish and soft boiled eggs which is just so comforting and tasty!
This easy kedgeree recipe is naturally gluten free (and can be easily made dairy free too) and is bound to become one of your new favourites!
Any leftover fish could be used in my Gluten Free Fish Pie, and if you’re a fan of rice dishes try my Mushroom Biriyani or Chicken and Chorizo Jambalaya next!
Ingredients and Substitutions
There’s a printable recipe card for this easy kedgeree recipe below. But for the shopping list here are the main ingredients you’ll need, plus ideas for substitutions.
- Smoked Haddock: You can use fresh, or defrost frozen fillets to use in this recipe. Smoked cod or smoked basa fillets also work well.
- Milk: You can use a dairy free milk or just replace with water for a dairy free recipe.
- Onion
- Garlic Paste: Fresh, minced garlic or chopped garlic is fine too.
- Ginger Paste: Fresh, grated ginger or chopped ginger also work.
- Curry Powder: I use medium but feel free to use mild or hot curry powder. Just make sure you’re using a curry powder that is gluten free.
- Basmati Rice
- Vegetable Stock: Ensure you’re using a gluten free stock cube like Knorr.
- Eggs
- Coriander: Or cilantro in the US. Parsley is more traditional but I am not a huge fan, and I much prefer the freshness of the coriander!
- Lemon Wedges
How to Make Kedgeree
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this kedgeree recipe is to make!
Place the haddock, skin-side-down, in a saucepan and then pour over the milk and cold water.
Place a lid on and pop on a low heat. Simmer for 5 minutes until the fish is flaky and just cooked.
Remove the fish from the pan onto a plate. Remove the skin and flake the fish into chunks. Set the pan of poaching liquid to one side – you’ll need this later.
Add the olive oil to a large, lidded frying pan and place on a medium heat. Add the onions, garlic paste, ginger paste and curry powder. Cook for 5 minutes, stirring frequently.
Add the rice to the pan and stir to coat in the spices. Pour in the vegetable stock and stir well.
Bring the pan to the boil, then place a lid on the pan and turn it down to a low simmer. Gently simmer for 10 minutes, leaving the lid on.
While the rice is cooking, bring a small pan of water to the boil. Add the eggs and boil for 8 minutes, then immediately drain and submerge the eggs in cold water.
Peel the eggs and cut them into quarters, then set to one side.
Once the rice has had 10 minutes, remove the lid and pour in the poaching liquid from the fish. Stir, replace the lid and cook for a further 5 minutes until the rice is tender.
Remove the lid and add the haddock. Stir through, then top with the egg quarters and a good helping of chopped coriander. Serve hot with lemon wedges.
Storing and Freezing
I usually eat my kedgeree freshly cooked but it’s actually pretty good cold the next day – did you know it’s traditionally a breakfast dish!?
Simply portion up any leftovers and pop them in the fridge, reheating thoroughly in a pan or microwave before eating.
You can also freeze kedgeree. I prefer to freeze it without the eggs, cooking them up to add once I have reheated the dish.
Frequently Asked Questions
Here are some FAQs about this easy kedgeree recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, you can reheat kedgeree – it’s also delicious eaten cold the next day. Any leftovers should be kept in the fridge and reheated thoroughly before eating. Do not reheat your kedgeree more than once.
You can freeze kedgeree, though I prefer to eat it freshly cooked. Personally, if freezing I would cook everything except for the eggs, portion it up and freeze. Then boil some eggs at the time of reheating the kedgeree, and add them fresh.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
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First poach the fish:
Place the haddock, skin-side-down, in a saucepan and then pour over the milk and cold water. Place a lid on and pop on a low heat. Simmer for 5 minutes until the fish is flaky and just cooked.
Remove the fish from the pan onto a plate. Remove the skin and flake the fish into chunks. Set the pan of poaching liquid to one side – you’ll need this later.
Cook the Rice:
Add the olive oil to a large, lidded frying pan and place on a medium heat. Add the onions, garlic paste, ginger paste and curry powder. Cook for 5 minutes, stirring frequently.
Add the rice to the pan and stir to coat in the spices. Pour in the vegetable stock and stir well. Bring the pan to the boil, then place a lid on the pan and turn it down to a low simmer. Gently simmer for 10 minutes, leaving the lid on.
Meanwhile cook the eggs:
While the rice is cooking, bring a small pan of water to the boil. Add the eggs and boil for 8 minutes, then immediately drain and submerge the eggs in cold water. Peel the eggs and cut them into quarters, then set to one side.
To finish the kedgeree:
Once the rice has had 10 minutes, remove the lid and pour in the poaching liquid from the fish. Stir, replace the lid and cook for a further 5 minutes until the rice is tender.
Remove the lid and add the haddock. Stir through, then top with the egg quarters and a good helping of chopped coriander. Serve hot with lemon wedges.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making this easy kedgeree.
- Storing: You can easily keep leftovers of this kedgeree in the fridge to reheat or eat cold. It’s great for breakfast the next day! You can freeze kedgeree – see the post above for my top tips on how I do this.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Easy Kedgeree!
Serving: 1portion | Calories: 546kcal | Carbohydrates: 67g | Protein: 42g | Fat: 11g
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