Delia Smith Kedgeree​ Recipe

This comforting Delia Smith Kedgeree is made with thick smoked haddock, white basmati rice, hot curry powder, butter, and hard-boiled eggs. The result is a buttery, aromatic dish with a wonderful smoky flavor and a hint of spice. It is a classic British recipe that is perfect for a relaxed weekend brunch or a warming weeknight supper for two.

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Delia Smith Kedgeree Ingredients

• 350g thick smoked haddock fillet
• 1 small onion, chopped
• White basmati rice, measured to the 4 fl oz (110 ml) level in a measuring jug
• 50g butter (divided into two 25g portions)
• 1 well-rounded tsp Sharwoods hot curry powder
• 2 hard-boiled eggs, peeled and roughly chopped
• 2 heaped tbsp fresh chopped parsley
• 1 tbsp lemon juice
• 275 ml cold water (for poaching)
• Salt and freshly milled black pepper

How To Make Delia Smith Kedgeree

1. Poach the fish: Place the haddock fillet in a frying pan and cover it with 275 ml of cold water. Bring the water to a boil, then lower the heat. Put a lid on the pan and simmer gently for about 8 minutes.
2. Reserve the liquid: Drain the cooking water into a measuring jug and save it (you will need it for the rice). Transfer the haddock to a plate, cover it with foil to keep it warm, and rinse out the frying pan.
3. Sauté the aromatics: Using the same pan, melt 25g of the butter. Add the chopped onion and cook for 5 minutes until soft. Stir in the curry powder and cook for another minute to release the spices.
4. Cook the rice: Stir the measured rice into the onion mixture. Pour in 225 ml of the reserved haddock cooking water. Stir once, bring to a simmer, then cover with a tight-fitting lid. Cook very gently for 15 minutes, or until the rice grains are tender.
5. Flake the fish: While the rice is cooking (after about 10 minutes), remove the skin from the haddock and discard it. Flake the fish flesh into chunks.
6. Combine ingredients: When the rice is ready, remove the lid and take the pan off the heat. Gently fork in the flaked haddock, chopped hard-boiled eggs, parsley, lemon juice, and the remaining 25g of butter.
7. Steam and serve: Cover the pan with a clean, folded tea towel and place the lid back on top. Put the pan on very low heat for 5 minutes. This helps fluff the rice. Season with salt and pepper, then serve immediately on a hot dish.

Recipe Tips

• The Tea Towel Trick: The step using the folded tea towel is crucial. The towel absorbs excess steam and moisture, which ensures your rice turns out light and fluffy rather than wet and sticky.
• Don’t Waste Flavor: Using the water you poached the fish in to cook the rice adds a deep, savory, smoky flavor to the grains that plain water cannot achieve.
• Check the Salt: Smoked haddock can be quite salty naturally. Taste your dish before adding extra salt at the end to avoid over-seasoning.
• Prep Eggs Ahead: To save time, boil and peel your eggs before you start cooking the fish. This makes the final assembly much faster.

What To Serve Kedgeree

Kedgeree is a complete meal on its own, often served for breakfast or brunch. However, it pairs beautifully with mango chutney or a lime pickle on the side to add a sweet or tangy contrast to the smoky fish. If you are serving this for dinner, a simple green salad with a vinaigrette dressing helps balance the richness of the butter and eggs. Some people also enjoy it with fresh naan bread.

How To Store Kedgeree Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Because this dish contains fish and rice, it is best eaten quickly. Reheat thoroughly in the microwave or on the stovetop until piping hot.
• Freeze: Freezing is not recommended for this specific recipe. Hard-boiled eggs become rubbery when frozen, and the texture of the rice can suffer. It is best enjoyed fresh.

Delia Smith Kedgeree Nutrition Facts

Serving Size: 1 portion (approx. 1/2 of recipe)

• Calories: 485 kcal
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 265mg
• Sodium: 1100mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 34g

Frequently Asked Questions

• Can I use regular curry powder instead of hot? Yes, absolutely. If you prefer a milder flavor, use a mild or medium curry powder. The “hot” powder gives it a traditional kick, but the recipe works well with any blend.
• Can I use poached salmon instead of haddock? Yes, you can substitute smoked salmon or even fresh poached salmon. However, the distinct smoky flavor of the haddock is what makes this dish a traditional Kedgeree.
• Why is my rice sticky? Rice can become sticky if it is stirred too much or if the heat was too high. Stir the rice only once when adding the water, and ensure you use the tea towel method at the end to dry the grains out.

Try More Recipes:

• Delia Smith Jambalaya​ Recipe
• Delia Smith Jacket Potatoes Recipe
• Delia Smith Hungarian Goulash Recipe