Smoked Haddock Kedgeree

What’s your favourite way to cook fish over fire? What about smoked haddock Kedgeree? It’s delicious - filling, full of flavour and easy peasy to make.

Serves 4


  • 25g butter

  • 1 medium onion, finely chopped

  • ¼ tsp turmeric

  • 1 tbsp curry powder

  • 1 small cinnamon stick

  • 1 fresh bay leaves or 1 dried

  • 450g long grain rice – pre-cooked in a pouch

  • 500g smoked haddock fillet

  • 2 eggs – hard-boiled and roughly chopped

  • Water

  • 2 tbsp chopped fresh parsley

  • Crème fraîche

  • 1 lemon, cut into wedges, to garnish

Let’s Cook

Melt a little butter and oil, in the centre of the cooking tray and place the fillet of smoked haddock on top, when it starts to sizzle move it to the edge of the tray and cook for 3-5 minutes on each side.

Melt 25g butter and a splash of rapeseed oil in the centre of the cooking tray, add the finely chopped onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

Stir in the turmeric, curry powder, cinnamon stick and 1 bay leaf, and cook for 1 minute.

Tip in the rice pouch and stir until it is all well coated in the spicy butter, adding a little water to created steam to heat the rice through thoroughly.

Roughly chop the hard-boiled eggs.

Flake the fish, discarding any skin and bones.

When the rice is hot, remove the bay leaf and cinnamon stick. Gently fork in the fish and the chopped eggs, heat for 2-3 minutes, or until piping hot.

Gently stir in the chopped parsley, a spoon full of crème fraîche and season with a little salt and black pepper to taste. Serve in a bowl garnished with lemon wedges. Enjoy!

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