Victorian Kedgeree

A classic Victorian breakfast recipe found on CookIt!
Victorian Kedgeree

Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.

700 g [1,55 lb] smoked haddock fillets
100 g [3,5 oz] butter
1 medium onion
2 level teaspoons mild curry powder
220 g [7,75 oz] long grain rice
3 eggs
Juice of half a lemon
3 heaped tablespoons freshly chopped parsley
Salt and pepper


[1] Place the eggs into a pan of cold water and bring to the boil.

[2] Simmer for ten minutes then place in cold water and leave to cool.

[3] When the eggs have cooled, remove shells and roughly chop.

[4] Put the haddock fillets into a large pan, cover with 1 pint of cold water.

[5] Bring the pan to the boil, then reduce the heat and cover with a lid and leave to simmer for 8 minutes.

[6] When cooked, remove the haddock from the pan and put into an oven proof dish, cover with foil and keep warm in a very low oven.

[7] Put the water that the fish was cooked in into a jug.

[8] Carefully chop the onion.

[9] Using the same pan that the fish was cooked in, gently melt the butter and add the chopped onion and fry for 5 minutes until soft.

[10] Add the curry powder, stir and cook for 1 minute.

[11] Stir in the rice and add 450ml of the saved fish water.

[12] Stir again and when it starts to simmer reduce to a very gentle heat and cover with a lid.

[13] Cook for 15 minutes.

[14] While the rice is cooking, take the skin off the fish and flake (break into pieces) into the dish.

[15] Roughly chop the eggs and parsley.

[16] When the rice is cooked, add the fish, eggs, parsley and lemon. juice

[17] Season with salt and pepper and gently mix it up.

[18] Place the lid back on the pan and leave on the lowest heat for another 4 minutes.

[19] Serve it in the warm oven proof dish.