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Smoked haddock kedgeree

  • 5.0 Star
  • Timer Prep 10 min
    Cook 25 min
  • Chart 510.0 cal/
  • Chef hat Easy


Slice the onions. Chop the fresh parsley. Chop the fresh coriander.


  1. 1 Heat the oil in a large, non-stick saucepan and cook the onion over a medium heat for 7-8 minutes.
  2. 2 Add the mustard seeds and curry powder and cook for 1 minute.
  3. 3 Stir in the rice.
  4. 4 Pour in 90ml hot water per serving of kedgeree being made (eg. for 4 servings, use 360ml hot water) and season. Bring to the boil, cover and simmer for 10-15 minutes until the rice is cooked. Move on to the next steps while you wait.
  5. 5 Meanwhile, place the haddock in a shallow microwavable dish and pour over the milk. Cover and microwave on full power for 4 minutes, then set aside.
  6. 6 Boil the eggs for 8 minutes, then drain and cool under cold running water.
  7. 7 Shell, halve and set the eggs aside.
  8. 8 Cook the lentils according to pack instructions.
  9. 9 Drain the fish, and roughly flake.
  10. 10 Stir the lentils, fish, eggs, pumpkin seeds and herbs through the rice and serve straightaway.

3 Reviews

  • Jason Pryce-kennedy

    Soooo tasty, this went down a treat with the kids. Very easy to make and reasonably priced.

  • Louise

    Easy to make and so delicious.

  • Catherine


  • Average per serving
  • Calories 510.0kCal
  • Fat23.4g
  • Saturated6.4g
  • Salt1.89g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg