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Recipe Tuesday: Kedgeree

Its still winter(ish) so more comfort food is appropriate I think. This is a great dish to use with leftovers for example if you’ve cooked a lot of rice one day and keep it in the fridge. Its a bit indulgent with double cream, but what the hell you need the extra fat to keep you going over the cold nights.


  • 350g of undyed smoked fish (haddock works)
  • 100ml of double cream
  • 1 onion, chopped
  • 1-2 teaspoons mild curry paste
  • 250g rice (cooked in advance)
  • 1 teaspoon lemon juice
  • 2 tablespoons of frozen peas
  • 2 tablespoons of chopped parsley
  • 2 eggs, hard boiled and chopped
  • Butter


  1. Place the fish into a microwavable bowl and pour over the cream. Cover with cling film, pierce some holes in it and cook on full power for 5-6 minutes.
  2. Flake the fish and remove the bones
  3. Heat butter in a wok or heavy based frying pan and gently fry the onion
  4. Add the peas and stir together for 4-5 minutes until onion is soft and peas are cooked
  5. Stir in curry paste and cooked rice and cook for 1 minute.
  6. Add cooked fish and cream mixture, lemon juice, chopped eggs and parsley
  7. Mix together and serve
Published inFeaturedRecipe TuesdayThe Smorgasbord