Kedgeree Made Easy: The Classic Breakfast Dish You Can Cook at Home

If you’ve heard the name kedgeree and wonder what it’s all about, you’re in the right place. It’s a hearty mix of rice, smoked fish, eggs, and spices that started in India and became a British favorite. People love it because it’s filling, flavorful, and works for any time of day.

What is Kedgeree?

Kedgeree is basically rice paired with flaked smoked fish—usually haddock—plus boiled eggs, peas, and a splash of lemon. The dish gets its flavor from a dash of curry powder, a little butter, and sometimes fresh herbs. It’s not fancy; it’s comfort food that grew from colonial kitchens to modern brunch tables.

The name sounds exotic, but the ingredients are everyday items you can find at most supermarkets. The dish can be served hot or warm, and you can tweak it to match your taste. Want it spicier? Add a pinch of chili flakes. Prefer a milder bite? Cut back on the curry powder.

How to Make Simple Kedgeree

Ready to try it? Here’s a quick step‑by‑step guide that takes about 30 minutes from start to plate.

Ingredients (serves 2‑3):

• 1 cup basmati or long‑grain rice
• 200 g smoked haddock fillets (or any smoked white fish)
• 2 hard‑boiled eggs, chopped
• ½ cup frozen peas, thawed
• 1‑2 teaspoons curry powder
• 1 tablespoon butter
• Juice of half a lemon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Steps:

1. Rinse the rice, then cook it in a pot with double the amount of water. Bring to a boil, lower the heat, cover, and simmer for about 12‑15 minutes until tender.
2. While the rice cooks, place the smoked fish in a separate pan with a splash of water. Cover and heat for 5‑7 minutes, just until the fish flakes easily.
3. Flake the fish into a bowl, discarding any bones. Add the butter, curry powder, lemon juice, and a pinch of salt. Stir until the butter melts and everything coats the fish.
4. When the rice is done, fluff it with a fork. Mix in the peas, the flaked fish, and half of the chopped eggs. Taste and adjust seasoning.
5. Serve the kedgeree on plates, top with the remaining egg pieces, and sprinkle fresh herbs if you like.

This version stays true to the original flavors but is straightforward enough for a weekday meal. You can also swap the fish for smoked salmon or keep it vegetarian by using roasted veggies instead.

Tips to keep in mind: don’t overcook the rice, as it can get mushy when mixed with the fish. Also, use good quality smoked fish—cheaper options might be too salty.

Enjoy your kedgeree with a cup of tea, coffee, or a fresh orange juice. It’s the kind of dish that feels cozy yet bright, perfect for a lazy weekend brunch or a quick dinner when you need something satisfying.

Now that you know the basics, feel free to experiment. Add a handful of chopped tomatoes, a splash of coconut milk, or a few capers for extra zing. Kedgeree is flexible, and that’s what makes it a timeless favorite.