Kedgeree: Smoked Fish and Rice with Eggs and Curry

A comforting Kedgeree recipe with smoked fish, fluffy rice, boiled eggs, curry spices, and herbs. Simple, satisfying, and perfect for brunch or a light meal.

Kedgeree is a classic gently spiced dish of rice, smoked fish, and eggs that works beautifully for breakfast, brunch, or a simple supper. This version is fragrant with curry powder, bright with herbs and lemon, and finished with tender flakes of fish and soft-boiled eggs. It is comforting, elegant, and easy to prepare with pantry-friendly ingredients.

Ingredients

• 2 cups cooked basmati rice, chilled if possible
• 8 ounces smoked fish, such as haddock or cod
• 4 large eggs
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• Salt, to taste
• Lemon wedges, for serving

Instructions

1. Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 9 to 10 minutes, then cool under cold running water, peel, and set aside.
2. Meanwhile, gently poach or steam the smoked fish until just cooked through, about 6 to 8 minutes depending on thickness. Remove any skin and bones, then flake into large pieces.
3. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
4. Stir in the garlic, curry powder, turmeric, and black pepper. Cook for 30 seconds until fragrant.
5. Add the rice and peas, then stir gently to coat everything in the spiced oil. Cook for 3 to 4 minutes, breaking up any clumps without mashing the grains.
6. Fold in the flaked fish, parsley, chives, and lemon juice. Taste and add salt only if needed, since the fish may already be seasoned.
7. Slice the eggs into halves or quarters and arrange them on top of the rice. Serve immediately with lemon wedges.