admin, January 15, 2015

Serving Size: 6


  1. 200g (7oz) long grain rice
  2. 375g (12oz) smoked haddock fillets
  3. 15g (½oz) butter
  4. ½ onion, finely chopped
  5. 2tsp mild korma curry paste
  6. ½ red chilli, finely chopped (optional)
  7. small handful fresh parsley, chopped
  8. ½ lemon, juiced
  9. 4 eggs



  1. Cook the rice in boiling salted water following packet instructions.
  2. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 2-3 minutes, until tender. Or place the fish in a covered microwave-proof dish and cook for 2-3 minutes. Drain, skin and flake the haddock, discarding any bones.
  3. Melt the butter in a saucepan. Fry the onion over a low heat until tender, then add the curry paste and chilli (if using) and cook for 1-2 minutes. Add the cooked rice and fish. Season well. Stir over a moderate heat for about 5 minutes until hot, then stir in the parsley and lemon
  4. Meanwhile, boil the eggs in water for 6 minutes, drain and cool under cold running water. Shell the eggs, quarter and arrange on top of the kedgeree to serve.

Note:In the West, Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

In India, khichari (among other English spelling) usually refers to any of a large variety of legume-and-rice dishes ranging from quite moist and mildly seasoned (geela khichari) to thick, spicy and fairly dry (sookha khichari), both often including other vegetables; the latter sometimes includes nuts and fruit. These dishes are not made with curry powder, since most Indian cooks do not use it, creating instead a separate spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.


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