The Outrageous British Breakfast That Mixes Fish, Rice, Eggs and Curry

“The Outrageous British Breakfast That Mixes Fish, Rice, Eggs and Curry—Here’s Exactly How to Cook Kedgeree (and Why It Still Exists Today)”

Among the many bizarre yet fascinating creations of British cuisine, kedgeree stands out as a dish that defies breakfast logic—yet has stood the test of time. A fusion of flaked smoked haddock, buttery rice, hard-boiled eggs, and curry powder, it’s a culinary relic born from colonial-era crossovers. But behind its strange combination lies a surprisingly balanced dish—easy to prepare and rich in flavor.

Here’s a step-by-step guide to making traditional kedgeree, including ingredients, preparation techniques, and cooking tips for best results.

What You’ll Need: Ingredients for Kedgeree

This recipe serves 4 people.

Main Ingredients:

• 300g smoked haddock (undyed if possible)

• 200g basmati rice

• 3 hard-boiled eggs (peeled and halved or chopped)

• 1 medium onion, finely chopped

• 2 tablespoons unsalted butter (or a mix of butter and cream)

• 1–2 teaspoons curry powder (mild or medium)

• 1 bay leaf (optional)

• 600ml whole milk (for poaching the fish)

• Salt and pepper, to taste

• Chopped parsley or coriander, for garnish

• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Poach the Smoked Haddock

1. Place the smoked haddock in a large saucepan or deep frying pan.

2. Add the bay leaf (optional) and pour in the milk until the fish is just covered.

3. Gently bring to a simmer over medium heat—do not boil. Let it cook for 7–10 minutes or until the fish is opaque and flakes easily.

4. Remove the haddock and set aside to cool slightly.

5. Strain and reserve the poaching milk (you’ll use some of it later).

Tip: If using dyed haddock, rinse under cold water first to reduce excess coloring.

Step 2: Cook the Rice

1. Rinse the basmati rice under cold running water until the water runs clear—this removes excess starch.

2. In a separate saucepan, add the rinsed rice and cover with double the amount of water (around 400ml).

3. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes until the water is absorbed and the rice is tender.

4. Remove from heat, fluff with a fork, and set aside.

Alternative: You can also cook the rice in part of the reserved poaching milk for extra flavor, mixing it with water in a 50:50 ratio.

Step 3: Sauté the Aromatics

1. In a large pan or wok, melt the butter over medium heat.

2. Add the finely chopped onion and sauté until soft and translucent (about 5 minutes).

3. Stir in the curry powder and cook for 1 minute more to release its aroma.

Note: Adjust the amount of curry powder to suit your spice preference. For stronger flavor, you can add ground cumin or turmeric.

Step 4: Assemble the Kedgeree

1. Flake the cooked haddock into large chunks, removing any skin and bones.

2. Add the cooked rice to the onion and curry mixture, stirring gently to combine.

3. Fold in the flaked haddock and chopped hard-boiled eggs.

4. Add a splash of the reserved poaching milk or a little cream for moisture if needed.

5. Season with salt and pepper to taste. Be cautious with the salt—smoked fish is already salty.

Step 5: Garnish and Serve

1. Sprinkle with fresh parsley or coriander.

2. Serve warm with lemon wedges on the side.

Optional: For an elegant presentation, top with a poached egg or a soft-boiled egg instead of hard-boiled.

Variations and Substitutions

• Fish: While smoked haddock is traditional, you can substitute with smoked mackerel, trout, or even canned tuna in a pinch.

• Grains: Swap basmati rice with wild rice, brown rice, or even quinoa for a modern take.

• Dairy-Free: Use plant-based milk (like oat milk) for poaching, and coconut oil instead of butter.

• Spice Boost: Add a pinch of cayenne pepper or chili flakes for more heat.

How to Store and Reheat

• Refrigerator: Store leftovers in an airtight container for up to 2 days.

• Reheat: Gently reheat in a pan with a splash of milk or water to prevent drying out. Avoid microwaving at high heat, which can overcook the fish and rice.

What to Serve with Kedgeree

Though kedgeree is often eaten as a standalone dish, you can pair it with:

• A light green salad

• Toasted sourdough or crusty bread

• Pickled onions or chutney for a tangy contrast

• A dollop of Greek yogurt or raita

Final Notes: Why This Recipe Still Matters

Despite its odd combination of ingredients, kedgeree remains a time-tested dish—prized for its easy preparation, balance of protein and carbs, and satisfying warmth. What began as a colonial adaptation of Indian khichri has become an enduring symbol of Anglo-Indian culinary history. And now, with this recipe, it’s easy to recreate that history in your own kitchen.

Smoky, spiced, and surprisingly comforting—kedgeree proves that even the most unexpected food combinations can become timeless.