A mound of creamy yellow spiced white rice with flaked fish, chopped egg and spring onion, topped with chopped parsley on a white plate. — Photo: Edsel Little · CC BY-SA 2.0 · Wikimedia Commons

Indian & South Asian · Breakfast · Lunch · Dinner

Kedgeree

Name: Kedgeree
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian & South Asian
Ingredients: 1 1/4 cups brown basmati rice; 2 1/2 cups water, for the rice; 2 medium fillets smoked haddock fillets, undyed; 2 cups water, for poaching the fish; 1 leaf bay leaf; 4 large eggs; 4 cups water, for boiling the eggs; 1 tbsp rapeseed (canola) oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 1 tsp fresh ginger, grated; 1 small green chilli, finely chopped; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 cup frozen peas; 3 packed cups baby spinach; 2 tbsp lemon juice; 1/2 cup fresh coriander (cilantro), chopped; 1/2 tsp black pepper

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Fragrant spiced brown basmati rice folded with flaked smoked haddock, peas and spinach, topped with soft-boiled eggs and fresh coriander. A lighter take on the classic British-Indian brunch dish, with little oil and a bright squeeze of lemon.

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4

Medium
Gluten Free
Dairy Free
High protein

25%

Per serving495kcal25% of a 2,000 kcal day

37gProtein

60gCarbs

12gFat

6gFiber

Calories come from: Carbs 49% · Fat 21% · Protein 30%

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Ingredients

For 4 servings

1 1/4 cups250 gbrown basmati rice
2 1/2 cups600 gwater, for the rice
2 medium fillets350 gsmoked haddock fillets, undyed
2 cups500 gwater, for poaching the fish
1 leafbay leaf
4 large200 geggs
4 cups1,000 gwater, for boiling the eggs
1 tbsp14 grapeseed (canola) oil
1 large150 gonion, finely chopped
2 cloves6 ggarlic, crushed
1 tsp5 gfresh ginger, grated
1 small5 ggreen chilli, finely chopped (optional)
1 tspground turmeric
1 tspground cumin
1 tspground coriander
1 cup150 gfrozen peas
3 packed cups100 gbaby spinach
2 tbsp30 glemon juice
1/2 cup15 gfresh coriander (cilantro), chopped
1/2 tspblack pepper

Steps

1
Rinse the rice in a sieve under cold water until the water runs clear.
2
Bring the 2 1/2 cups of rice water to the boil in a saucepan, add the rice, cover and simmer on low heat for 25 minutes.
3
Take the rice off the heat and leave it covered for 5 minutes, then fluff with a fork.
4
While the rice cooks, place the haddock and bay leaf in a wide pan, pour over the 2 cups of poaching water and bring to a gentle simmer.
5
Poach the fish for 6-8 minutes until it flakes easily and reaches 63 °C / 145 °F in the thickest part.
6
Lift out the fish, discard the skin, any bones, the bay leaf and the poaching water, then break the fish into large flakes.
7
Bring the 4 cups of egg water to the boil, lower in the eggs and boil for 7-8 minutes for a just-set yolk.
8
Cool the eggs in cold water, peel and cut into quarters.
9
Heat the oil in a large non-stick frying pan over medium heat and cook the onion for 6-7 minutes until soft and golden.
10
Add the garlic, ginger and chilli (if using) and cook for 1 minute.
11
Stir in the turmeric, cumin and ground coriander and cook for 30 seconds until fragrant.
12
Add the cooked rice and frozen peas and stir for 3 minutes until the peas are hot.
13
Add the spinach and stir until just wilted.
14
Gently fold in the flaked haddock, lemon juice and black pepper, taking care not to break up the fish too much.
15
Spoon onto plates, top with the egg quarters and scatter over the fresh coriander.

Swaps, storage and make-ahead

Swaps

Use white basmati rice instead of brown for a softer texture and a shorter cooking time of about 12-15 minutes.
Swap the smoked haddock for hot-smoked salmon or smoked mackerel flakes, folded in at the end without poaching.
For a vegetarian version, leave out the fish and add a drained can of chickpeas with the peas, keeping the eggs on top.
Use flat-leaf parsley instead of fresh coriander if you prefer a milder herb.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 1 day, since cooked rice and fish are best kept short; reheat until steaming hot throughout. This dish is best eaten fresh and is not recommended for freezing, especially the eggs.

Make ahead

You can poach and flake the haddock and boil and peel the eggs up to a day ahead, keeping them covered in the fridge. Cook the rice fresh, or cool it quickly and refrigerate within an hour if making it in advance.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishEggs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (845 g)	Per 100 g
Calories	495 kcal	59 kcal
Protein	36.6 g	4.3 g
Carbohydrates	60.1 g	7.1 g
of which sugars	4.5 g	0.5 g
Fiber	5.8 g	0.7 g
Fat	11.7 g	1.4 g
of which saturated	2.4 g	0.3 g
Sodium	828 mg	98 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.