Go to all recipes
Quick and spicy kedgeree

Quick and spicy kedgeree


Give this easy and colourful dish a go

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1665kj 394kcal
  • Fat
    Med 13%
  • Saturates
    Low 9%
  • Sugar
    Low 13%
  • Salt
    Med 13%

% of adult’s reference intake | Carbohydrates per serving : 51g


  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 small piece fresh root ginger, peeled and finely chopped
  • 1 tbsp medium curry powder
  • 250g basmati rice
  • 300g (approx.) Co-op dyed smoked haddock fillets, skin removed
  • 2 handfuls frozen peas
  • 3 eggs
  • Handful fresh chopped parsley or coriander (optional)


  1. Heat the oil in a heavy based saucepan, add the onion, garlic and ginger and cook gently for 10 minutes
  2. Add the curry powder and cook for a minute or two
  3. Add the rice and 500ml water, cover and cook for 10 minutes
  4. Cut the fish into chunks and add to the rice with the peas and cook for another 5 minutes
  5. Leave to stand, covered, for 5 minutes
  6. Meanwhile hard-boil the eggs
  7. Divide the rice mixture between 4 bowls
  8. Cut the eggs into quarters and scatter over the rice

Explore more recipes