Kedgeree is a comforting and flavorful dish with British-Indian roots that has become a favorite breakfast, brunch, or light dinner option. It’s especially popular for its warm, spiced aroma and the combination of flaked fish, fragrant rice, and softly cooked eggs. This easy kedgeree with smoked haddock is perfectly portioned for two people and can be made in under 40 minutes, making it ideal for a midweek meal or a relaxing weekend treat. The rich flavor of smoked haddock shines through in this dish, and when combined with curry spices and soft-boiled eggs, it creates a balance that’s both savory and satisfying.
What Is Kedgeree?
Kedgeree is a dish with origins in colonial India, adapted over time by the British into a rice and fish-based meal. Traditionally, it includes flaked fish usually smoked haddock mixed with basmati rice, boiled eggs, butter, and a mild curry flavoring. It’s a one-pan meal that has evolved into many variations, but smoked haddock remains a favorite due to its depth of flavor and flaky texture.
Ingredients for Easy Kedgeree for Two
This version keeps things simple without sacrificing taste. Here’s what you’ll need:
- 200g smoked haddock fillets (undyed if possible)
- 100g basmati rice
- 2 eggs
- 1 small onion, finely chopped
- 1 tbsp butter (or a mix of butter and oil)
- 1 tsp curry powder (mild or medium depending on your preference)
- 1 bay leaf
- Fresh parsley or coriander, chopped (for garnish)
- Salt and freshly ground black pepper to taste
- Optional: a squeeze of lemon for brightness
Step-by-Step Instructions
Step 1: Cook the Basmati Rice
Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Place the rice in a pot with double the amount of water, a pinch of salt, and the bay leaf. Bring it to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 10-12 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it rest with the lid on.
Step 2: Poach the Smoked Haddock
While the rice is cooking, place the smoked haddock fillets in a shallow pan. Cover them with water or milk (milk enhances flavor and keeps the fish tender), and bring it to a gentle simmer. Poach for about 5-6 minutes, or until the fish flakes easily with a fork. Carefully remove the haddock from the pan and set it aside to cool slightly before flaking it into large chunks. Discard any skin and bones.
Step 3: Boil the Eggs
In a separate small saucepan, bring water to a boil and gently lower in the eggs. Boil for 7 minutes for a slightly soft center or up to 9 minutes for fully set yolks. After boiling, transfer the eggs into a bowl of cold water to stop the cooking process. Once cool, peel and halve them.
Step 4: Sauté the Onions and Spices
In a large frying pan or wide saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, around 5 minutes. Stir in the curry powder and cook for another minute to release its aroma. Be careful not to let the spices burn.
Step 5: Combine and Heat Everything
Add the cooked rice to the pan with the onions and gently mix to coat it in the spiced butter. Add the flaked haddock and fold it through carefully so the pieces don’t break apart too much. Warm the mixture over low heat for a few minutes, adding a splash of water or milk if it looks too dry. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Serve and Garnish
Spoon the kedgeree onto two plates. Top each portion with the halved boiled eggs and sprinkle with freshly chopped parsley or coriander. If desired, a little squeeze of lemon can be added to bring out the flavors.
Tips for Perfect Kedgeree
- Use undyed smoked haddockif you can find it. It has a more natural color and less artificial flavor.
- Don’t overcook the fish; it should be just cooked through and flaky.
- Let the rice restafter cooking so it finishes steaming and stays fluffy.
- Customize the spicesby adding turmeric or a pinch of chili for more heat, depending on your preference.
Why This Dish Works for Two
This kedgeree recipe is ideally portioned for two people, making it an excellent choice for couples, roommates, or a quick solo meal with leftovers. It doesn’t require a long list of ingredients, and the cooking process is simple enough to complete in less than an hour. With just the right amount of protein, carbs, and flavor, it’s a wholesome and filling meal without being overly heavy.
Make-Ahead and Storage Advice
If you’re preparing this in advance, you can cook the rice, poach the haddock, and boil the eggs ahead of time. Simply store each component in the refrigerator for up to two days. When ready to eat, reheat everything gently in a pan with a splash of water or milk until warmed through. Keep in mind that eggs and fish are best reheated only once.
Variations to Try
- Add peas or spinach: Stir in some cooked peas or baby spinach toward the end for added nutrition and color.
- Try a different fish: While smoked haddock is traditional, you can substitute with hot-smoked salmon, cod, or even trout if desired.
- Include fresh herbs: Dill, chives, or tarragon can offer a fresh twist on the classic flavor profile.
Easy kedgeree with smoked haddock for two is a satisfying, lightly spiced dish that brings together comfort and flavor in a single bowl. It’s simple enough to prepare on a weeknight but feels special enough for a weekend brunch. With tender fish, fluffy rice, warming curry spices, and creamy eggs, it’s a dish that delivers both nourishment and satisfaction. Whether you’re new to kedgeree or looking to recreate a beloved classic, this recipe offers a straightforward and delicious way to enjoy it at home.