Delia Smith Kedgeree​ Recipe

This buttery kedgeree recipe is made with thick smoked haddock, basmati rice, hot curry powder, butter and hard-boiled eggs. It is an easy traditional British brunch that takes about 40 minutes and serves two.

I make this most Saturday mornings in a Tefal sauté pan with a tight-fitting lid. The smoky haddock and curry powder fill the kitchen and it feels like a proper meal without much effort.

What Is Kedgeree?

Kedgeree comes from khichdi, an Indian dish of spiced rice and lentils. British colonials adapted it during the Victorian era, replacing the lentils with smoked fish and adding hard-boiled eggs. It became a staple of the English breakfast sideboard and remains one of the best traditional British brunch dishes.

Delia’s version stays close to that Victorian spirit. She keeps it simple: smoked haddock, basmati rice, curry powder, butter and eggs. No cream, no peas, no unnecessary additions.

Kedgeree Ingredients

• 350g thick smoked haddock fillet
• 1 small onion, chopped
• White basmati rice, measured to the 110 ml level in a measuring jug
• 50g butter (divided into two 25g portions)
• 1 well-rounded tsp Sharwood’s 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

What You’ll Need

The most important piece of equipment here is a sauté pan with a tight-fitting lid. A Tefal non-stick sauté pan is ideal because it is deep enough to hold the rice and fish, and the lid traps steam for the tea towel trick.

You will also need a Pyrex measuring jug to collect the haddock poaching water before cooking the rice. A slotted fish slice, like the OXO Good Grips turner, makes lifting and flaking the haddock much easier than using a fork.

How to Make Kedgeree

1. Poach the fish: Place the haddock fillet in a frying pan and cover with 275 ml of cold water. Bring to the boil, lower the heat, cover with a lid and simmer gently for about 8 minutes.
2. Reserve the liquid: Drain the cooking water into a Pyrex measuring jug and save it for the rice. Transfer the haddock to a plate, cover with foil to keep warm, and rinse out the pan.
3. Cook the onion: 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.
4. Simmer 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, cover with a tight-fitting lid and cook gently for 15 minutes until tender.
5. Flake the fish: While the rice cooks, remove the skin from the haddock and discard it. Use an OXO Good Grips fish slice to lift and flake the flesh into large chunks.
6. Combine everything: When the rice is ready, remove the lid and take the pan off the heat. Gently fork in the flaked haddock, chopped 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 to fluff the rice. Season with salt and pepper, then serve on a hot dish.

What Is the Secret to Good Kedgeree?

• Use the tea towel trick: The folded tea towel absorbs excess steam and moisture. This is what makes the rice light and fluffy rather than wet and sticky.
• Cook the rice in the fish water: Using the poaching liquid to cook the rice adds a deep, smoky flavour to every grain. Plain water cannot match it.
• Taste before seasoning: Smoked haddock is naturally salty. Always taste the dish before adding extra salt at the end.
• Boil your eggs first: Peel and chop them before you start the fish. This makes the final assembly much faster.
• Choose undyed haddock: Naturally smoked haddock has a pale golden colour. The bright yellow dyed fillets look vivid but add nothing to the flavour.

What Should You Serve Alongside?

Kedgeree is a complete meal on its own, traditionally served for breakfast or brunch. A spoonful of mango chutney or lime pickle on the side adds a sweet or tangy contrast to the smoky fish. Some people also serve it with a dollop of yoghurt mixed with lemon juice to cut through the richness.

If you are serving this for supper, a simple green salad with a vinaigrette dressing helps balance the butter and eggs. Warm naan bread works well for scooping up any rice left on the plate.

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Because this dish contains fish and rice, eat it quickly. Reheat thoroughly on the hob or in the microwave until piping hot.

Freezing is not recommended. Hard-boiled eggs go rubbery when frozen and the rice texture suffers. This is best enjoyed fresh.

Nutrition Facts

Serving Size: 1 portion (half of recipe)

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

Frequently Asked Questions

Can I use regular curry powder instead of hot? Yes, mild or medium curry powder works fine. The hot version gives the traditional kick, but any blend will do.

Can I use salmon instead of haddock? You can use poached salmon or even smoked mackerel. The distinct smoky flavour of haddock is what makes this a traditional kedgeree, though.

Can I make kedgeree the day before? Yes, but reheat gently on the hob with a splash of water. Add the eggs fresh when serving so they do not go rubbery.

How does Delia’s kedgeree compare to Mary Berry’s? Delia uses hot curry powder and reuses the haddock poaching water to cook the rice, giving it a stronger kick. Mary Berry’s version uses milder spicing and a gentler approach.

Is kedgeree gluten free? The base recipe is naturally gluten free. Check the label on your curry powder, as some brands contain wheat flour as a filler.

Try More Recipes:

• Delia Smith Jambalaya Recipe
• Delia Smith Fish Pie Recipe
• Delia Smith Scrambled Eggs Recipe