Kedgeree combines the dual traditional British Friday night foods of fish and curry, and is so full of flavour that it works without the fish too. It is traditionally a breakfast dish, but is also great for lunch or dinner. What’s more, it’s a perfect home for leftover rice, and odds and ends of herbs and greens. What’s not to like?   

Ingredients (serves 4)

  • 2 tablespoons of oil (coconut or vegetable)
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 1 courgette diced (or green beans or shredded cabbage)
  • 1 tablespoon of curry powder
  • 1 tablespoon turmeric
  • About 300 grams cooked basmati rice (weight before cooking)
  • 100 grams frozen peas
  • 4 eggs (preferably organic)
  • Juice of one lemon
  • 200 grams smoked haddock, MSC certified (optional)
  • Sea salt and black pepper


  1. Heat the oil in a large sauce pan. Add the onions and fry on a medium heat for 2 minutes or until softened. Then add the garlic for a minute. Followed by the courgette for 5 minutes. Stir occasionally.
  2. Boil eggs for 7 minutes 9 the yolk should be nearly set and deliciously sticky). Run under cold water, leave until cool. Shell, peel and halve the eggs.
  3. Add the curry powder and turmeric for 1 minute to warm the spices.
  4. Then add the cooked rice, frozen peas and smoked haddock (if using).
  5. Toss so all of the flavours combine and all the food is heated through. Then add the lemon juice and seaon.
  6. Serve topped with the halved boiled eggs and a grinding of black pepper.

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