Golden Kedgeree

A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980

Golden Kedgeree

In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.

This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

Prep. & cook: 1 hour 10 minutes

Serves 4

500 g /1 lb smoked haddock
1 bay leaf
50 g /2 oz butter
200 g / 7 oz long-grain rice, washed and drained
5 ml /1 tsp turmeric
salt and freshly ground black pepper
10 ml /2 tsp lemon juice
3 hard-boiled eggs, coarsely chopped
30 ml /2 tbls chopped parsley


[1] Poach the haddock gently in 600 ml /1 pt water with the bay leaf for about 15 minutes, until tender. Drain the fish, reserving the water; then skin, bone and flake the fish.

[2] Melt half the butter in a medium-sized saucepan and add the rice and turmeric, stir for 1-2 minutes, then add the reserved water, making it up again, as necessary, to 600 ml /1 pt. Add 2.5 ml /1/2 tsp salt and a grinding of pepper. Bring to the boil, cover and simmer over low heat for 20 minutes, until all the liquid has been absorbed and the rice is tender.

[3] Using a fork, add the flaked fish, lemon juice, hard-boiled egg and remaining butter to the rice. Check the seasoning, then re-heat gently, stirring so it doesn’t stick to the bottom of the pan. Serve sprinkled with the chopped parsley.