Kedgeree (pronounced as KEH-juh-ree) is a typical Anglo-Indian recipe, a one-dish meal made with basmati rice, hard-boiled eggs, peas, curry, butter, chopped onion, parsley and cod: the latter ingredient is often replaced, in the United Kingdom, by haddock (also known as "donkey fish").
Easy, filling, and nutritious, it is traditionally eaten both hot and cold for breakfast, but is also perfect for a family lunch or an ethnic dinner with friends.
We used frozen peas, but if the season allows, you can use fresh peas in their pods. If desired, you can flavor the dish with a pinch of sweet paprika, cumin, garam masala, cloves, or ground ginger.
Kedgeree Origins and History
Kedgeree has its roots in South Asia, where it likely began as khichdi (or khichri) — a simple, nourishing dish of rice and lentils often seasoned with spices. Khichdi has been a staple across the Indian subcontinent for centuries because it’s affordable, adaptable, and easy on the stomach. It wasn’t originally a fish dish at all; it was more of a comforting, everyday meal that could be made richer or plainer depending on the household and occasion.
The version we now call kedgeree took shape during the British colonial period, when British families in India encountered khichdi and adapted it to their own tastes and pantry staples. Over time, lentils were often dropped, and the dish was enriched with butter, cream, and mild curry spices, then finished with smoked fish (commonly haddock or cod) and hard-boiled eggs—ingredients that felt familiar to British cooks. By the 19th century, kedgeree had become a recognizable Anglo-Indian classic back in Britain, frequently served as a breakfast or brunch dish, especially in households that embraced the era’s fascination with “colonial” flavors and hearty morning meals.
Ingredients
How to Make Traditional Kedgeree
To prepare kedgeree, start by cooking the rice: rinse the grain two or three times under cold running water. Then pour the 375 ml of water into a saucepan and bring it to a boil, then add a pinch of salt and the rice. Cover with a lid, let it boil for 3 minutes, then reduce the heat to low and continue cooking for another 7-8 minutes, without ever uncovering the pan.
To prepare kedgeree, start by cooking the rice: rinse the grain two or three times under cold running water. Then pour the 375 ml of water into a saucepan and bring it to a boil, then add a pinch of salt and the rice. Cover with a lid, let it boil for 3 minutes, then reduce the heat to low and continue cooking for another 7-8 minutes, without ever uncovering the pan.
The rice will be ready when it has absorbed all the liquid and is fluffy and fragrant. Let it cool completely, then transfer it to a plate and fluff it with a fork. Set it aside while you prepare the rest of the ingredients.
The rice will be ready when it has absorbed all the liquid and is fluffy and fragrant. Let it cool completely, then transfer it to a plate and fluff it with a fork. Set it aside while you prepare the rest of the ingredients.
Place the eggs in a saucepan and cover them with cold water and cook them for 10 minutes from boiling. Then let them cool and shell them.
Place the eggs in a saucepan and cover them with cold water and cook them for 10 minutes from boiling. Then let them cool and shell them.
Divide the eggs into wedges and set them aside.
Divide the eggs into wedges and set them aside.
Place the cod fillets in a pan, cover them with milk and add a bay leaf, then bring to the boil and cook the fish for about 20 minutes, turning it occasionally.
Place the cod fillets in a pan, cover them with milk and add a bay leaf, then bring to the boil and cook the fish for about 20 minutes, turning it occasionally.
Once cooked, transfer the fillets to a plate and chop them roughly, then remove the bay leaf.
Once cooked, transfer the fillets to a plate and chop them roughly, then remove the bay leaf.
At this point, melt the butter in a large pan, then add the curry and chopped onion. Let the onion cook over low heat until it is translucent and slightly wilted.
At this point, melt the butter in a large pan, then add the curry and chopped onion. Let the onion cook over low heat until it is translucent and slightly wilted.
Add the frozen peas and mix to flavor them, then add a ladle of hot water, cover the legumes with a lid and cook them for 15 minutes, until they are tender.
Add the frozen peas and mix to flavor them, then add a ladle of hot water, cover the legumes with a lid and cook them for 15 minutes, until they are tender.
Pour the rice and the chopped fish into the pan with the peas, then season with salt.
Pour the rice and the chopped fish into the pan with the peas, then season with salt.
Mix thoroughly to combine all the ingredients, then flavor with chopped parsley.
Mix thoroughly to combine all the ingredients, then flavor with chopped parsley.
Transfer the seasoned rice to a serving dish and decorate the surface with the hard-boiled egg wedges.
Transfer the seasoned rice to a serving dish and decorate the surface with the hard-boiled egg wedges.
Enjoy!
Enjoy!
Storage Instructions
Kedgeree can be stored in the refrigerator for up to 1 day, stored in an airtight container and allowed to cool completely before sealing. When ready to eat, it's best to reheat it in a pan over low heat with a drizzle of water or oil, stirring gently to prevent the rice from drying out or sticking.
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