Easy kedgeree

A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories

  • Prep:5 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 405
  • fat 2g
  • saturates 0.4g
  • carbs 64g
  • sugars 0g
  • fibre 4g
  • protein 31g
  • salt 2g


  • 2 tbsp curry powder of your choice (we used madras)
  • 300g basmati rice
  • 600ml chicken stock
  • 400g skinless smoked haddock
  • 100g frozen peas


  1. Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

  2. Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

Suggested recipes from this collection...