Name: Easy Kedgeree with Smoked Haddock and Peas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 2 tbsp curry powder (we used Madras); 300g basmati rice; 600ml chicken stock; 400g skinless smoked haddock; 100g frozen peas

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Introduction

Kedgeree is a flavorful and comforting dish combining fragrant rice, smoky haddock, and warming curry spices. This easy version is perfect for a satisfying lunch or dinner, bringing a touch of British-Indian heritage to your table with minimal effort.

Two white round plates with black rims hold a mound of yellow rice mixed with bright green peas scattered throughout. On top of the rice in both plates, there are thin, irregular white flakes placed unevenly. A silver fork rests on the edge of the plate in the front. The plates sit on a rough wooden table with a white marbled background behind. A glass with a light yellow drink is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp curry powder of your choice (we used madras)
300g basmati rice
600ml chicken stock
400g skinless smoked haddock
100g frozen peas

Instructions

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Place an ovenproof saucepan or flameproof casserole on medium heat and toast the curry powder for 1 minute.
Step 2: Stir in the basmati rice to coat it well with the curry powder, then pour in the chicken stock and bring to the boil.
Step 3: Lay the smoked haddock on top of the rice and cover the pan with a lid or foil.
Step 4: Transfer the pan to the oven and cook for 30 minutes until the rice is tender and the haddock is cooked through.
Step 5: Carefully remove the pan from the oven and let it rest for 1 minute. Stir in the frozen peas while breaking up the haddock and fluffing the rice.
Step 6: Season with salt and pepper to taste, then serve immediately.

Tips & Variations

For a richer flavor, add a knob of butter or a splash of cream just before serving.
Try adding chopped hard-boiled eggs or fresh herbs like parsley or coriander for extra texture and freshness.
Use vegetable stock instead of chicken stock for a pescatarian-friendly version.
Adjust the curry powder quantity to suit your preferred spice level.

Storage

Store any leftover kedgeree in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or stock to loosen the rice and avoid drying out. Kedgeree is best enjoyed fresh but warms up well for a quick meal.

How to Serve

The image shows two white bowls filled with yellowish rice mixed with green peas and sprinkled with thin white slices of cheese. The rice looks fluffy and well-cooked, with bright green peas spread evenly throughout. The bowls rest on a rough, wooden table with a rustic texture. A fork lies next to the bowl in the front, and there is a glass with a light drink in the background. The whole scene is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh haddock instead of smoked haddock?

You can use fresh haddock, but it won’t provide the same smoky flavor. If using fresh fish, consider adding a little smoked paprika or a small amount of smoked fish stock to preserve the character of the dish.

Is it possible to make kedgeree without curry powder?

While curry powder adds signature warmth, you can omit it and use milder spices such as turmeric, cumin, and coriander for a gentler flavor. The dish will still be tasty but less spicy and aromatic.