Curried haddock kedgeree

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix

  • Prep:10 mins
    Cook:15 mins
    plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 885
  • fat 72g
  • saturates 43g
  • carbs 27g
  • sugars 5g
  • fibre 3g
  • protein 30g
  • salt 0.5g


  • 500ml double cream
  • thumb-sized piece ginger, peeled and grated
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 400g undyed smoked haddock fillets (skin on)
  • 300g cooked basmati rice
  • 200g frozen peas
  • 2 large eggs, boiled for 7 mins, peeled and cut into quarters
  • 1 small pack coriander, leaves roughly chopped


  1. Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin. 

  2. Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through. 

  3. Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome. 

  4. Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve. 

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