Kedgeree

British Kedgeree with soft cooked eggs

Kedgeree is classic British comfort food made with basmati rice, smoked salmon, soft cooked eggs, and lots of herbs and spices — it’s versatile enough to eat for breakfast, brunch, lunch, or dinner!

Kedgeree in a bowl with soft cooked eggs

kedgeree is a melding of British and Indian cuisines

This rice dish is utterly scrumptious and so comforting, in a Downton Abbey sort of way 😉 It’s a dish that Carson might offer you for breakfast if you were lucky enough to be invited to stay overnight at the Abbey. Mrs. Patmore would have liked it because it uses up yesterday’s leftovers. Kedgeree became popular in Britain in the Victorian era when it was brought back by colonial solders from India. It’s based on an ancient Indian dish made with beans and rice, called Khichri, and has morphed into a delicious meal that draws from both Indian and British culinary traditions: rice, smoked fish, eggs, and curry. We like to eat it for dinner so I make mine hearty.

kedgeree in a white bowl

what you’ll need:

  • basmati rice ~ basmati is a spectacular Indian variety of long grain rice that is actually aged to dry out the grains. This helps keep them firm and separated in a finished dish like this. Substitute another long grain rice like jasmine.
  • smoked salmon ~ you can use all sorts of smoked fish for this dish, smoked haddock is traditional. Use as much or as little as you like. Note: we’re talking about hot smoked fish here, not cold smoked (like lox.) Hot smoked fish is sold in chunks and has a firmer texture.
  • onion, white or yellow.
  • garlic and ginger, minced or grated. I like to stock convenient garlic and ginger paste in tubes so I never get caught short.
  • tomato ~ a couple of chopped fresh tomatoes adds a juicy acidity to the rice.
  • green onion, lots of it!
  • cilantro ~ use parsley if you’re a hater.
  • hot pepper ~ I used a green Serrano pepper and a red jalapeño for a little extra heat
  • butter ~ I used unsalted, but ghee (Indian clarified butter) would be great if you have it.
  • curry powder ~ they vary by brand, go with what you like.
  • mustard seeds ~ yellow or brown.
  • ground coriander ~ optional
  • ground cumin ~ optional
  • lemon juice ~ this really wakes up the dish. Always taste before serving, you might want to add a little more.
  • salt and fresh cracked black pepper
  • soft cooked eggs ~ the eggs just make this dish!
  • lemon wedges are traditionally served with kedgeree
British Kedgeree with soft cooked eggs

why you need to make kedgeree for dinner

I’m willing to bet this is a brand new flavor profile for you, and I think that’s reason enough to try it. Kedgeree is quite easy to make, and can be done all in one pot, if you like. If you’ve got leftover rice, you’re golden!

for the perfect jammy eggs

  1. Put a saucepan of water on the stove to boil.
  2. Turn the heat down to a simmer, and carefully add your eggs.
  3. Simmer for 8 minutes.
  4. While the eggs are cooking prepare an ice bath.
  5. Drain the eggs and plunge into the ice water.
  6. When cooled, put the eggs back into the dry pan, cover, and give the pan a vigorous shaking.
  7. The shells will slip off easily under running water.
  8. Slice in half to reveal the perfect jammy yolks.
  9. Note: room temperature eggs will cook up a smidge firmer than cold eggs straight from the fridge. it’s your choice.

change it up!

  • use smoked trout, haddock, or other smoked fish you like.
  • fresh cooked fish can be used in this dish, although you’ll sacrifice flavor.
  • cook your rice in broth or stock. Add bay leaves for more flavor.
  • top your kedgeree with poached or fried eggs for breakfast.
  • if you don’t have all the spices on hand, just increase the curry powder.
  • add a cinnamon stick to the spice mix.
  • add fresh peas or chopped asparagus. Lightly steam them first.
  • add cooked lentils as a nod to the original Indian dish.
  • you could (I’m not recommending it) use cauliflower rice for a low carb version.
  • some recipes call for the addition of heavy cream, which I’m sure would be delicious. Add it (maybe 1/4 cup) to the pan after the onions and spices have been sautéd.

“Kedgeree is one of my favourite things. I do have a bit of a problem in that I can’t stop eating it when I make it because I find it so damn delicious. And it’s also very comforting – perfect for breakfast, brunch, lunch or a hangover. ”

Jamie Oliver

British Kedgeree with soft cooked eggs
Print
4.45 from 18 votes

Kedgeree

Kedgeree is classic British comfort food made with basmati rice, smoked fish, hard cooked eggs, and lots of exotic spices --- it's versatile, too, eat it for breakfast, brunch, lunch, or dinner!
Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings
Calories 357kcal
Author Sue Moran

Ingredients

  • 4 large eggs, boiled and halved
  • 4 cups cooked basmati rice (jasmine rice will also work)
  • 1/2 - 3/4 lb smoked fish, I used salmon. Note: you want hot smoked fish, not cold smoked. Hot smoked fish is sold in chunks. And feel free to use up to a pound of fish for a heartier meal.
  • 4 Tbsp butter
  • 1 Tbsp fresh grated ginger, feel free to add more to taste
  • 1 medium white onion, finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder
  • 1 Tbsp yellow or brown mustard seeds
  • 1 tsp ground coriander, optional
  • 1 tsp ground cumin, optional
  • 1 fresh hot chili, finely sliced
  • 2 tomatoes, chopped
  • 1 bunch spring onions, thinly sliced
  • juice of 1 lemon
  • 2 handfuls of fresh cilantro, roughly chopped
  • salt and fresh pepper to taste

Instructions

  • Melt the butter in a large pot, and saute the onion, ginger and garlic for about 5 minutes.
  • Add the curry powder, optional spices, fresh chili and mustard seeds and cook for a few more minutes.
  • Add the tomatoes, spring onions and lemon juice.and heat through.
  • Add the rice to the pan and then the fish, breaking it into large flakes as you do. Add in the cilantro, reserving a bit for a garnish. Stir gently to mix everything together and heat through.
  • Season with salt and fresh black pepper, and taste it to see if you need more lemon juice; rice dishes need lots of seasoning.
  • Top the kedgeree with the eggs, garnish with more cilantro. Serve with creamy yogurt.
  • Like so many dishes, kedgeree will only get better hanging out in the fridge if you want to make it ahead.

Nutrition

Calories: 357kcal | Carbohydrates: 40g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 331mg | Potassium: 639mg | Fiber: 3g | Sugar: 5g | Vitamin A: 771IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
e book sign up prompt

You Might Also Like

26 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Peter Mac
    October 14, 2021 at 2:20 pm

    A species of Indian paella !

  • Reply
    RonaUSA
    September 29, 2021 at 12:07 pm

    3 stars
    I cooked in a Scottish castle several years ago and we regularly served kedgeree for breakfast; our visitors included royalty and aristocracy, and the food had to be traditional.

    We wouldn’t have dreamt of adding garlic, these spices (we used a quality curry powder) or softboiled eggs. Onions (softened in butter) not green onions, and the eggs were hardboiled, the whites chopped through the mix, the yolks pressed through a sieve on top.

    • Reply
      Peter Mac
      October 14, 2021 at 2:18 pm

      4 stars
      And I would guess you used smoked haddock

  • Reply
    Gay McDonald
    May 13, 2021 at 1:53 am

    5 stars
    Sue, this is one of my all-time faves too! My Mother used to make it a lot and hers still tastes better than mine, even though I use her recipe. She’s a chef and I always suspect her of withholding some special ingredient or secret method! Thanks for sharing – this is one recipe I will make in the near future. Best wishes from Cooktown, Cape York Australia

  • Reply
    Jeanette
    February 28, 2012 at 12:10 am

    I’ve yet to watch Downton Abbey but I hear it’s like Upstairs Downstairs which I used to love watching. This Kedgeree sounds like an unusual but delicious dish.

  • Reply
    grace
    February 27, 2012 at 11:30 pm

    nifty dish with a super-fun name! i’m so obsessed with the folks of downton abbey. even though i’ve always veered toward men with dark hair and eyes, i can’t help but love matthew. methinks it’s his kind yet regal attitude. 🙂

  • Reply
    Laura
    February 27, 2012 at 2:32 pm

    I just got hooked myself, such a great show!

  • Reply
    Sarah (Snippets of Thyme)
    February 26, 2012 at 10:02 pm

    5 stars
    Positively yummy dish. Isn’t it so true about Downtown Abbey being so overdramatic and forced. But…yet we all love it. The wardrobes and the props are where my eyes go! If I could just press the ‘pause’ button when they are in that gorgeous kitchen and see all of the details!

  • Reply
    From Beyond My Kitchen Window
    February 27, 2012 at 3:07 am

    This looks delicious. Hard boiled eggs and smoked salmon are always welcomed in our house.

  • Reply
    My Little Bungalow
    February 26, 2012 at 11:49 pm

    Mmmm … this dish sounds and looks yummy. I have just discovered your blog — what beautiful food photography! I enjoy posting recipes on my blog and photographing food. I’ve added you to my blog roll so others can discover your site!
    Claudia

  • Reply
    Lizzy
    February 26, 2012 at 8:15 pm

    I’ve never seen this dish, but I love all the components 🙂 I have Downton Abbey on my DVR…I need to start watching!

  • Reply
    A Trifle Rushed
    February 26, 2012 at 5:14 pm

    Sometimes I curse spell checker. I’m not sure what “magpie”ing someone’s recipe is,( though I suppose it is true, I take something and make it mine!) However I meant to say I make my mother’s recipe.

  • Reply
    A Trifle Rushed
    February 26, 2012 at 5:02 pm

    Wonderful. One of my favourirte supper dishes. I magpie my Mum’s recipe, it’s delicious. In England we tradtionally use smoked haddock, which is perfect, if you can get some I really recommend it. And your photograph is glorious. Jude x

  • Reply
    Victoria
    February 26, 2012 at 8:39 am

    5 stars
    gorgeous pictures. Kedgeree is one of my all time faves…breakfast, lunch or supper!!! yum yum!

  • Reply
    Ocean Breezes and Country Sneezes
    February 26, 2012 at 3:01 pm

    Yay! Another Downton Abbey fan!!! Reruns tonight because of the Academy Awards! Your dish looks delicious!

  • Reply
    Valerie
    February 26, 2012 at 2:56 pm

    This looks soooo delicious! (Especially on a lazy Sunday morning.)
    I become all too easily addicted to certain t.v. shows, and even though I haven’t watched Downton Abbey, I already know that I’d love it! 😀

  • Reply
    Lea Ann (Highlands Ranch Foodie)
    February 26, 2012 at 2:29 pm

    I think this looks wonderful! Great photos and that may be the best photo of hard boiled eggs I’ve ever seen! Have to make this soon.

  • Reply
    Servia
    February 26, 2012 at 12:26 am

    Glad you’ve joined us Downton fans, Sue. Now you too can envy the beautiful clothes. Obviously the food is already in your capable hands. Most scrumptious looking!

  • Reply
    Mary
    February 26, 2012 at 12:09 am

    5 stars
    Ok, I give up. I am going to have to check out the show. I keep hearing about it! This dish sounds perfect for many reasons, not the least of which is using leftovers. I love a great meal that accomplishes that. I’ve never heard of kedgeree before this.

  • Reply
    Claudia
    February 25, 2012 at 10:45 pm

    I had been thinking about doing a recipe inspired by Downton Abbey – the only TV I watch in the course of a year. But here you are with a delicious nod to this wonderful series. I am saving this for when I when I need a Downton Abbey fix – and because it is gone for a year – I will be needing one soon!

  • Reply
    Magnolia Verandah
    February 25, 2012 at 10:21 pm

    Love kedgeree especially left overs for breakfast (very Empirish – I know that’s not a word). I have two vegetarians in the family and this is always nice and easy to make. I see this has Jamie overtones – Nigella also does a good one. I agree with Stephanie your photos out do themselves each post!

  • Reply
    Rose
    February 26, 2012 at 1:15 am

    I haven’t been sucked into the show yet, but I can be easily talked into joining you for dinner! Looks delicious!

  • Reply
    yummychunklet
    February 26, 2012 at 12:58 am

    The salmon and the egg slices photos look amazing!

  • Reply
    Velva
    February 25, 2012 at 10:40 pm

    Look at the combination of flavors, textures and colors-very nice.
    I have been hearing about Downtown Abby. I have not tuned in as yet.

    Have a great weekend.
    Velva

  • Reply
    From the Kitchen
    February 25, 2012 at 10:03 pm

    I’ve seen Downton to the end of the season but I won’t spoil the surprise for you. Shirley Maclaine is joining the cast next season as Lady Grantham’s American mother. I imagine the fur will fly between Shirley and Maggie Smith–quite literally!

    I’ve had kedgeree for breakfast in London but have never made the dish. Your recipe looks delicious!!

    Best,
    Bonnie

  • Reply
    Stephanie
    February 25, 2012 at 8:27 pm

    What a gorgeous looking dish. Sue, your photos keep getting better and better! That definitely does look like comfort food to me!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!