Smoked haddock kedgeree

If you’ve never been to Pinney’s of Orford smokehouse on the Suffolk coast, make a trip there and you won’t be disappointed. We always stock up on their wonderful undyed smoked haddock just so we can make this beautiful kedgeree. For me, it’s the breakfast of champions but it also makes a perfect brunch, lunch or supper dish that tastes superb; lightly curried rice with smoked haddock, soft-boiled eggs and fresh parsley and coriander – heaven! Sometimes, I ring the changes and serve poached rather than soft boiled eggs with it for breakfast. For supper, I often add a handful of petits pois as I always have a pack in the freezer and chopped green chilli.


  • 300g undyed smoked haddock fillet, skin on
  • 2 bay leaves
  • 300ml water
  • 4 eggs (poached or soft boiled)
  • handful chopped parsley
  • handful chopped coriander
  • 2 tbsp vegetable oil
  • 1 small knob of butter
  • 2 shallots, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 300g basmati rice
  • Salt and freshly ground black pepper
  • Optional: a handful of frozen petits pois peas, fresh green chilli

To make…

  • Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 5 mins, drain, allow to cool and then peel and cut the eggs into quarters.
  • Meanwhile, poach the smoked haddock fillet with 2 bay leaves and the water in a frying pan for 10 mins. Remove from the water, set aside and cover to keep it warm. Strain the water into a jug.
  • Heat 2 tbsp vegetable oil and a knob of butter in a large, lidded pan, add the finely chopped shallots, then gently fry for 5 mins until softened but not coloured. Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry for about 3 minutes until the mix starts to go brown and fragrant.
  • Add the basmati rice and stir thoroughly. Add enough of the cooking water to sit just above the surface of the rice, stir, then bring to the boil. Cover with a tight lid, take off the heat and leave to stand for 10-15 mins. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
  • Peel away the skin of the haddock and flake the flesh. Gently mix the fish and a handful each of chopped parsley and coriander together with the rice in the pan. Serve warm garnished with the hard-boiled or poached eggs and wedges of lemon. Stir in the peas or finely sliced chilli if using.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
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